Mango Pavlova

Using store-bought meringue shells for this sophisticated dessert cuts down on prep time.


October 2011 | By Jackie Ang Po
Mango Pavlova
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

October 2011

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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