The mango season is here, and I’ve been going crazy trying out new things with this luscious fruit. One of them was the Roasted Corn and Mango Salad, which is so simple and easy. Another one was a dessert. I made a mango pavlova inspired by Bombay Chowparty’s strawberry, chocolate and meringue stack. I’ve made a chocolate and strawberry pavlova before; you can read about it here. So I wanted to try it again, out of a glass and in a beautiful stack.
In her post, Reshmy who owns the blog gives you a lowdown on the various kinds of meringues one can make — some chewy, some crispy. The more the sugar, the crispier it is; honestly, I prefer the less sugar-more chewy variety. I followed Reshmy’s recipe for the meringues to the T; I just replaced the cream of tartar with double the amount of vinegar (white) and my whipped cream was already sweetened. And during assembly, I simply cut up pieces of fresh mango and placed them on the top of the whipped cream between the meringue disks.
I’d describe the entire process here, but then, I think Reshmy has described it so beautifully, I needn’t say more. Go check her post here.
I leave you with a picture or two of the lovely pavlova.