It’s mango season and experimenting with desserts is a great way to enjoy the fruit and here is something different.
Chef Smriti Iyer, architect-turned-chef, baker, culinary educator, and founder of Ananth India and Smriti’s Special. Her work sits at the intersection of modern Indian vegetarian dining, regional storytelling, and ingredient-led culinary experiences. She shares her recipe of Mango Pavlova.
Ingredients
For the meringue
- Potato Protein Powder – 14g
- Water – 86g
- Icing Sugar—145g
- Vanilla Extract – 1/2 tsp
For the microwave sponge
- Oil – 20g
- Sugar – 35g
- Milk – 45g
- Vinegar – 1/4 tsp
- Baking Soda—1/16 tsp.
- All-Purpose Flour – 30g
For the mango pearls
- Tapioca Pearls (Sabudana) – 40g
- Water to Soak
- Mango Juice – 120g
- Sugar – 30g
- Lemon Juice – 15g
Method
To make the meringue, blend water and potato protein till well combined. Rest for a minimum of 30 minutes. Whip the mix till stiff peaks. Add icing sugar little by little and whip meringue to semi-stiff peaks. Add vanilla. Bake in a preheated oven at 110 degrees centigrade for 45-60 minutes. Cool completely before using.
To make the microwave sponge mix oil and sugar in a bowl. Add vinegar to milk. Sift in the all-purpose flour and baking Soda. Mix everything into the oil and sugar mixture. Microwave at 600 W power for 1-2 mins. The top should be slightly springy. Cool before using.
To make the mango pearls, soak tapioca pearls in lots of water for 5-6 hours till it is soft and doubled in volume. Add sugar and mango juice to sifted tapioca and cook for five minutes. Add lemon juice and cool.
Assemble the Pavlova. On the meringue base, add tapioca pearls, Chantilly cream, fresh mango slices, almond butter, toasted almonds, mango pearls, and fresh mint on top.
