• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Portfolio
  • Workshop Announcement
  • FAQ
  • Contact

Mango & Passionfruit Curd Mini Pavlovas

November 12, 2020 by Salma 2 Comments

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter

Australian summer is synonymous with pavlova and the sweet smell of ripe mangoes, so it seemed fitting to create a recipe that showcases this classic combination. The delectable passionfruit curd brings these flavours together in harmony, along with a smattering of fresh raspberries. These pavlovas are miniature sized, perfect for a time when social norms dictate individual treats. A quintessential summer dessert, sure to delight all guests at your next afternoon barbecue.

The delicious Kensington Pride mangoes, passionfruit, raspberries and eggs used to create this classic summer recipe can all be found at Harris Farm Markets, the sponsor for this post and my favourite supplier for all seasonal fresh produce.

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Print

Mango & Passionfruit Curd Mini Pavlovas

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Print Recipe

An Aussie summer classic, these miniature pavlovas are topped with punchy passionfruit curd, sweet ripe mangoes and a smattering of fresh raspberries.

  • Author: Salma

Ingredients

Scale

Mini Pavlovas

  • 6 large egg whites, at room temperature
  • Pinch of cream of tartar
  • 330g caster sugar, sifted
  • 1 tsp cornflour, sifted
  • ½ tsp white vinegar

Passionfruit Curd

  • 6 large egg yolks, at room temperature
  • 160g caster sugar, sifted
  • 90g unsalted butter
  • 125ml passionfruit pulp (4 large passionfruit)
  • 125ml strained lemon juice (2 large lemons)
  • Zest of 2 large lemons
  • Pinch of fine sea salt

To Serve

  • 300ml double thick cream
  • 1 tbsp icing sugar, sifted
  • 2 large mangoes, cold
  • 125g fresh raspberries
  • Edible flowers (violas), if desired

Instructions

Mini Pavlovas

  1. Pre-heat oven to 140°C (120°C fan-forced) and line 2 baking trays with baking paper. Using a thick black pen and round lid or glass, trace four 8cm (3”) circles on each baking paper, at least 5cm (2”) apart, to use as a guide for the size of your pavlovas. Turn the baking paper over so that no pen marks appear on your pavlovas later when baked.
  2. Place egg whites and cream of tartar in free-standing mixer with whisk attachment and whisk on medium speed until frothy.
  3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).
  4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
  5. Sift cornflour over meringue, then sprinkle with vinegar, and fold gently to combine.
  6. Spoon meringue onto baking paper circles, scooping out small nests in the middle.
  7. Place trays in oven on bottom shelves and turn the oven down to 120°C (100°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlovas in the oven for 4-6 hours to allow them to cool down slowly and prevent collapse.

Passionfruit Curd

  1. Lightly whisk egg yolks and sugar together in a large bowl until pale and thick but not frothy.
  2. Melt butter, passionfruit pulp, lemon juice, zest and salt together in a medium saucepan over low heat until combined.
  3. Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until it turns a deep yellow colour, and thickens to coat the back of a spoon (approximately 5-10 minutes).
  4. Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

To Serve

  1. Place cream and icing sugar in a mixing bowl and whisk gently by hand to soft peaks.
  2. Use a melon baller to create mango balls, or if preferred, cut mangoes into small cubes.
  3. Place mini pavlovas on a serving platter or individual plates and spoon over with passionfruit curd and cream. If you find the amount of passionfruit curd in excess to your liking, reserve the remaining curd for another dessert.
  4. Decorate with mango balls, fresh raspberries and edible flowers if using. Serve immediately.

Enjoy!

Notes

Makes 8 medium-sized (approximately 8cm) mini pavlovas and serves 8 people

Baking Notes
1. For best results when creating the mango balls, use a melon baller and ensure the mangoes are cold, and ripe but firm. If preferred, cut the mangoes into small cubes.
2. If you find the amount of passionfruit curd in excess to your liking, reserve the remaining curd for another dessert.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter

You may also like:
Mango & Macadamia Mini Ice Cream Cakes
White Chocolate Teacakes + Passionfruit Curd
Fig & Blackberry Mini Pavlovas + Pomegranate Spiced Syrup

Filed Under: Meringues & Pavlovas Tagged With: Gluten-free, Mango, Passionfruit, Raspberry

Previous Post: « Chai Poached Pears + Salted Caramel
Next Post: Mango & Macadamia Mini Ice Cream Cakes »

Reader Interactions

Comments

  1. Nahi

    December 2, 2020 at 2:01 am

    Can they be made ahead a couple of days . Can you store pavlova and how .

    Reply
    • Salma

      December 22, 2020 at 8:48 pm

      Hi Nahi,
      Thanks for your query. Yes you can make the pavlovas ahead of time, although given they taste perfect when the exterior is crips and inside is soft and marshmallowy, I wouldn’t recommend baking them more than a day in advance. If you do need to bake them well in advance, an alternative would be to dry them out completely so they are completely crisp inside and out (ie. bake them an extra 20-30 minutes), although obviously they would be more like a large meringue than, rather than a pavlova. Regardless of what you prefer – they are all best stored in an airtight container at room temperature. Keep them away from the fridge and ideally don’t bake them in humid conditions as moisture quickly deteriorates the quality of the pavlova/meringue. I often find it difficult to avoid the humidity as typically I make pavlova a lot over the Australian summer, so if that’s the case where you live I highly recommend using the air conditioner while baking if available. Hope that helps and happy baking!

      Kind regards,
      Salma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

It’s all in the details 💕
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Have you ever seen such stunning pink salt crystals? Any guesses what natural flavouring they’ve been paired with to give them this alluring hue? Hint: they aren’t Himalayan pink salt crystals! 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s just one of many luxury ingredients you may find in your gourmet gift box at my Layer Cake Masterclass at @thehunterspantry on the 17th June 😉 If you would love the opportunity to bake and take home your very own Earl Grey Lavender Cake drizzled with Honey Salted Caramel and flecked with pink salt, along with a beautiful selection of carefully curated ingredients, now is your chance 😊
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Follow the link in profile to secure your ticket at this unique baking event!

#saltedcaramelcake #pinksalt #olssonsaustralianseasalt #cakerecipe #autumnbaking #cakeworkshop #newcastleaustralia #thehunterspantry #hunterhunterau #foodphotographyandstyling
Eid Mubarak family and friends! 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
We spent the day blissfully enjoying good food in good company, and I couldn’t have asked for a better way to celebrate after a month of fasting for Ramadan.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And as the autumn sun descended, lighting the sky in all its splendid crimson shades, how beautiful to spy the new moon peaking out over the trees, in what was a beautiful way to end a beautiful day 🌙 💕

#eidmubarak2023 #eidulfitr #eidcelebrations #newmoon #rosewater #pannacotta #foodstylingandphotography
Ice cream textures 💕 Which is your favourite? Ice cream textures 💕

Which is your favourite? Roasted Plum Swirl or Honeycomb Lavender Chocolate Chip? 

Find both delectable recipes on the blog | Link in profile 

#plumicecream #honeyicecream #lavendericecream #chocolatechipicecream #homemadeicecream #icecreamrecipe #autumnflavours #foodphotographyandstyling #cookingwithcuisinart #feedfeed @thefeedfeed
Fancy a slice? Or perhaps the whole cake? This d Fancy a slice? Or perhaps the whole cake? 

This delightful Earl Grey Lavender Cake + Honey Salted Caramel could be yours, along with a gourmet gift box full of luxury ingredients, two new cake pans and the opportunity to immerse yourself in a special baking experience 💕

Head to the link in profile or my previous post for all the details for my Layer Cake Masterclass @thehunterspantry on June 17th. Can’t wait to see you there! 😊

#earlgreycake #lavendercake #saltedcaramelcake #cakerecipe #autumnbaking #cakeworkshop #newcastleaustralia #newcastleevents #thehunterspantry #foodphotographyandstyling
Workshop Announcement! Do you dream in shades of Workshop Announcement!

Do you dream in shades of earl grey and lavender? Does your mind constantly linger over delectable drips and puddles of honey salted caramel? If you love letting your imagination run wild with cake dreams, this is the workshop for you 💕

Join me for a very special baking experience at @thehunterspantry on Saturday June 17th where you will delight in learning how to bake my Earl Grey Lavender Cake + Honey Salted Caramel.

Over the course of a beautiful but busy five and half hours, I will guide you through each step of the recipe, to completion of your own stunning layer cake.

Each guest will have the pleasure of taking home not only their stunning creation, but also a bespoke gourmet gift box containing a carefully curated selection of luxury ingredients, and two new professional grade cake pans to enjoy the baking experience time and time again. A nourishing morning tea and lunch will also be provided.

If this sounds like your dream world, I can’t wait to see you there!

For more information and to book tickets, head to the blog | Link in profile

#earlgreycake #lavendercake #saltedcaramelcake #cakerecipe #cakeworkshop #newcastleaustralia #newcastleevents #thehunterspantry #hunterhunter
Heart Crust Buns have arrived. These delicious ca Heart Crust Buns have arrived.

These delicious cardamom spiced buns are studded with rosewater-soaked sour cherries and gooey dark chocolate chips, then glazed with a sticky orange syrup in a glorious combination that will make you forget any reservations you had about their traditional sultana crossed cousins.

Head to the blog to find the best bun recipe you should be baking this weekend, or better yet, share this post with your baking bestie who may just bake a batch for you!

Recipe link in profile 🤎

#hotcrossbuns #heartcrustbuns #sourcherry #chocolatebuns #cardamombuns #holidaybaking #weekendbaking #autumnbaking #foodphotographyandstyling #feedfeed @thefeedfeed @thefeedfeed.baking #thebakefeed @thebakefeed
Always a cosy autumn favourite 🍐 Chai Poached Always a cosy autumn favourite 🍐 

Chai Poached Pears + Salted Caramel 

An old favourite created for @harrisfarmmarkets | Recipe link in profile

#chaipoachedpear #poachedpear #saltedcaramelsauce #pearrecipes #autumnrecipes #autumnbaking #foodphotographyandstyling #harrisfarm #edibleflowers #violas
Move over Hot Cross buns. Heart Crust buns are co Move over Hot Cross buns.

Heart Crust buns are coming 💕 

Flavoured with sour cherry and chocolate, these are for all my fellow non-traditionalists out there who are frankly a little bored of sultanas. And if today’s poll on my stories is anything to go by, it was a resounding yes from almost every one of you!*

*Okay, there were clearly a few die-hard sultana fans, but I’m going to assume they accidentally clicked the wrong button, like a close friend may have done 🤭 because does anyone over the age of five REALLY like sultanas once they stop being gifted to you in those cute little teeny tiny boxes?

#hotcrossbuns #heartcrustbuns #sourcherry #chocolatebuns #holidaybaking #weekendbaking #foodphotographyandstyling
The recipe you’ve been waiting for is here 💕 The recipe you’ve been waiting for is here 💕

Roasted Plum Swirl Ice Cream, created as a celebration of autumn. Vividly coloured with rich, swirled shades of plum, and spicy cinnamon and cardamom notes to match, this ice cream captures the essence of autumn in a simple single scoop.

Head to the blog for the recipe | Link in profile

#icecreamswirl #homemadeicecream #icecreamrecipe #plumicecream #queengarnet #queengarnetplum #autumnicecream #australianeggs #cookingwithcuisinart #foodstylingandphotography
Follow @thepolkadotter on Instagram

Latest Blog Posts

Sour Cherry & Chocolate Heart Crust Buns
Roasted Plum Swirl Ice Cream | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Rosewater Panna Cotta + Fresh Figs | The Polka Dotter
Chocolate Macadamia Black Sesame Cake | The Polka Dotter
strawberry-macadamia-mango-ice-cream-terrine
gingerbread-cookies-with-lemon-icing
macadamia-gingerbread-raspberry-trifle

Copyright © 2023 · Foodie Pro & The Genesis Framework