Mango and Macadamia Nut Pavlova with Passionfruit Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Australian dessert with a crisp meringue base topped with tropical mango, crunchy macadamia nuts, and tangy passionfruit sauce. This Australian-inspired recipe, ready in about 95 minutes, layers egg whites, caster sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 360 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 large, peeled and sliced mango
1/2 cup, toasted and roughly chopped macadamia nuts
1/3 cup passionfruit pulp
1 cup heavy cream
1 tsp vanilla extract
2 tbsp icing sugar

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Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 3: Spoon the meringue onto the parchment in a 7-inch circle, building up edges to create a slight well in the center. Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door closed.
Step 4: Whip 1 cup heavy cream with 1 tsp vanilla extract and 2 tbsp icing sugar to soft peaks. Spoon the cream into the center of the cooled pavlova.
Step 5: Top with 1 large sliced mango and sprinkle 1/2 cup toasted, chopped macadamia nuts over the top. Drizzle with 1/3 cup passionfruit pulp before serving.