Brown Sugar Pavlova with Mangoes

Happy Australia Day! Yesterday was Australia Day, and I celebrated with a good ‘ol Aussie Pavlova, well my slightly pimped up brown sugar Pav …..and yes I know that if you’re a kiwi you’re going to protest that Pavlovas aren’t Australian, BUT they are an Aussie tradition regardless of who invented them!

Brown Sugar Pavlova with Mangoes

Depending on how you cook a Pavlova you can either make a crunchy & chewy Pav, or a gooey marshmallowy Pav. This recipe makes a Pavlova which is crunchy on the top and marshmallowy in the middle. And I warn you, it will get large cracks in it when it cools down, but don’t worry too much, once you smother it in soft whipped cream and fruit you won’t really notice.


Brown Sugar Pavlova with Mangoes in Lime & Mint Syrup

– 6 room temperature egg whites
– 3/4 cup of caster sugar
– 3/4 cup of brown sugar
– 1 1/2 tbsp white vinegar
– 1/2 cup water
– 3 tbsp sugar
– 2-3 sprigs of mint
– 1 lime
– 300ml single cream, whipped to soft peaks
– 3-4 mangoes sliced


Step 1 – Preheat the oven to 150 degrees celcius. Put the brown sugar and castor sugar in a bowl and mix to combine (if you want to make a traditional Pavlova omit the brown sugar and instead use 1 1/2 cups of caster sugar).

Step 2 – Place the egg whites in a bowl and beat until soft peaks form. Continue beating and add the sugar mix one tbsp at a time. Once all the sugar is incorporated beat for a further 5mins or until thick and glossy. To test if all the sugar has dissolved rub a little bit of the mixture between two fingers, if you can feel any sugar or grittiness keep beating until it is all combined. Add the white vinegar and beat for a further minute to combine.

Step 3 – Draw a 20cm circle on a piece of baking paper and place drawn side down on a baking tray. Spoon the mixture onto the baking paper into the circle outline and smooth down the top and sides with a spatula. Put into the preheated oven and turn the temperature down immediately to 120 degrees celcius. Bake for 1 hr & 30mins. Leave the pavlova in the oven to cool completely.

Step 4 – To make the Lime & Mint Syrup, place the water, sugar, & mint in a saucepan. Add the zest from 1 lime, and the juice of 1/2 the lime. Bring to a simmer over a low-med heat, and simmer for 5-8mins to thicken slightly. Strain the syrup into a bowl and add a squeeze of fresh lime juice. Leave to cool completely.

Step 5 – When you are ready to assemble the pavlova, toss the sliced mangoes through the lime & mint syrup. Top the pavlova base with whipped cream, and then place the sliced mangoes on top. Drizzle with a little of the leftover syrup.


– When beating egg whites, use a metal or ceramic bowl. Plastic bowls are porous and therefore they retain oils and can prevent your egg whites from beating properly.
– You can store the cooked pavlova in an airtight container for 3-5 days, and top it when you are ready to serve.
– You can also make individual pavlovas for a dinner party rather than one large one. Or if your pavlova has collapsed a little too much, you can crush it up and use it in glasses with fruit and cream as a ‘deconstructed’ pavlova, tell your guests that’s what you intended and they’ll never know it was a pav that didn’t quite work.
– Pavlovas can be topped with any seasonal fruits available, a selection of berries is always a great option, however whatever fruit you top it with, just be sure to be generous with them.


Enjoy! x