Mango Curd & Avocado Cream

Ohh meringue… You are such awesomeness 🙂

Since day one I knew I wanted to make pavlova for the blog. I was just waiting for the right time. Last week I finally find the courage to put it together because I finally have had an interesting idea of a combination which worth showing you. Also, the best recipe to shoot with my brand new DSLR camera for the first time. There are a lot of textures and color and it makes it the perfect dessert to start a new journey with a very first DSLR camera of mine. Every other day this blog gives me many different kinds of joy and I am falling for all of it.

I love meringue deeply. It allows me to be creative and go crazy with it as it doesn’t taste anything but sugar and vanilla. It also has an interesting texture and makes the desert interesting with every bite. However, this lovely dessert can be a little tricky as it need very low temperatures and many colors, if you want to make a proper one.

I have a kind of small and weird oven. It doesn’t really allow me to bake many things I want. I was already nervous before starting and it happened and failed with my first try. I couldn’t maintain the needed temperature so it burned but it was still raw on the inside. It was already too late to give up, then I found a fantastic solution and baked the meringue in my food dehydrator. Food dehydrators have very low temperatures. Mine has 30° C (86°F). It is just the most amazing equipment for this dessert until  I get myself a better oven. It is the most white and shiny crust meringue I ever bake. And totally adorable.

Avocado Cream & Mango Curd Pavlova

Course Dessert
Prep Time 45 minutes
Cook Time 12 hours
Total Time 12 hours 45 minutes
Servings 10 People
Author Kayra


For Meringue;

  • 6 Pcs Egg white
  • 300 gr Caster Sugar
  • 2 ml Vanilla essance/pure/extract essance/pure/extract
  • 1 pinch Salt

For Mango Curd;

  • 2 Pcs Egg yolk
  • 250 gr Mango
  • 50 gr Caster Sugar
  • 50 gr Butter
  • 5 ml Lemon Juice

For Avocado Cream;

  • 1 Pcs Avocado
  • 250 ml Whipping cream
  • 5 ml Lemon Juice
  • 30 gr Custer Sugar
  • 2 ml Vanilla essance/pure/extract

For Plating;

  • Mango
  • Kiwi Berries
  • Blue Berries


For Meringue;

  1. Carefully separate egg white from the yolk. (make sure there is no egg yolk in your white otherwise, your meringue will not rise.) 

  2. Beat egg whites together with all of the sugar and a pinch of salt (salt is working as a stabilizer in this recipe) to the firm to stiff peaks. Avoid overbeating otherwise it will look chunky, grainy. Don't worry if they are already overbeaten. You may add an extra egg white and mix by hand. They will come back to firm peaks 😉

  3. Simply using a spatula put all meringue into a baking tray or two depending on your preference of how big you want your pavlova to be. Spread it as even as possible. Make sure you have kind of a high circle around the edge so later we can stack all our yummy cream, curd and fruit in.

  4. Cook in a preheated oven at the lowest temperature possible or in a food dehydrator between 50-80 ° C (120-180 °F) overnight. You will need to observe the cooking process es as different ovens give different results.

    When it is cooked it should be crispy on the outside and slightly gooey in the center and still as white as possible. Lower is the temperature, whitest will be the color.

  5. You can keep meringue in an airtight container up to a month. When you take out from the container after a while, if it is not as crispy as before simply put it in a food dehydrator for an hour or so and it will be great.

For Mango Curd;

  1. Peel and puree the mango.

  2. Add mango pure, sugar and egg yolk in a mixing bowl over a steam bath and cook until it reaches 72 ° C (160 ° F) or until it gets thicker. Keep stirring and control the steam. If the steam is too high egg will start curdling.

  3. Add butter cubes and lemon juice off the heat. Keep in the fridge over night to set.

For Avocado Cream;

  1. Puree avocado with lemon juice.

  2. Whip cream with sugar to stiff peaks. 

  3. Add avocado pure to whipped cream and fold it with a spatula gently.

  4. Try to make avocado pure just before you serve it.

  5. Keep it in the fridge until use.

For Plating;

  1. Arrange both cream an curd in pavlova as you like.

  2. Decorate with berries and fruits.

  3. Serve immediately.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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