Mango Pistachio Pavlova Wreath Recipe

How to Make Mango Pistachio Pavlova Wreath


  1. Preheat oven to 150°C (or 130°C fan forced). Draw a 22cm circle on a sheet of non-stick baking paper and place – marked side down – on a large, greased baking tray.
  2. Lightly toast pistachios on a baking tray in the oven, for approximately 5-8 minutes (taking care not to burn). Cool pistachios and chop. Set aside.
  3. Whisk the egg whites using an electric mixer on high speed, until soft peaks form. Gradually add the sugar – 1 spoon at a time – whisking until meringue is thick and glossy. After the last spoon of sugar, continue to beat on high speed a further 3 minutes. Fold in the vinegar then corn flour. Fold in ½ cup of the pistachios.
  4. Drop large spoonfuls of the meringue on the tray using the circle as a guide. Sprinkle over half the pistachios.
  5. Bake for 1 hour 20 minutes, or until the top feels crisp and dry. Turn the oven off and leave the pavlova to cool completely in the oven with the door closed.
  6. Just before serving, slide the pavlova wreath onto a serving plate. Swirl the cream and hazelnut spread together. Spoon over the pavlova. Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks and slice.
  7. To dress pavlova wreath, arrange mango pieces over the cream. Sprinkle with remaining pistachio and grated chocolate, if desired. Serve immedately.

Tip: Don’t want to make a wreath? Just spoon meringue on a lined baking tray. Reduce oven temperature to 120°C fan forced and bake for 1½ hours. 

Recipe: Courtesy of Perfection