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Apr 18, 2012
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Mango Pavlova

By: Jackie Ang Po


Mango Pavlova

Using store-bought meringue shells for this sophisticated dessert significantly cuts down on prep time. Instead of mangoes, you can also use kiwis or strawberries.
 
Makes 8 servings 
Prep Time
30 minutes

 

1 pack meringue shells (8 pieces)
2 tablespoons chopped pistachio nuts
50 grams dark chocolate, melted
1/3 cup whipped cream
          (Click to see How to Make Whipped Cream by Hand)
1 ripe mango, sliced
additional pistachio nuts for garnish (optional)

 

Arrange nuts and chocolate in two different containers. Dip tops of meringue shells first in melted chocolate, then pistachios. Transfer to a plate and refrigerate for 10 minutes.

Pipe cream into the center of each meringue shell. Top with sliced mangoes.

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Photography by Miguel Nacianceno | Food Preparation by Jackie Ang Po of Fleur de Lys Patisserie

 




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  • Sam Apr 27 2012 @ 04:54pm Report Abuse
       
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