Mango and Macadamia Nut Pavlova with Passionfruit Sauce

By · Reviewed by AislePrompt Editorial · ·

A classic Australian dessert with a crisp meringue base topped with tropical mango, crunchy macadamia nuts, and tangy passionfruit sauce. This australian-inspired desserts ready in about 95 minutes layers large 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Mango and Macadamia Nut Pavlova with Passionfruit Sauce take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mango and Macadamia Nut Pavlova with Passionfruit Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mango and Macadamia Nut Pavlova with Passionfruit Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango and Macadamia Nut Pavlova with Passionfruit Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mango and Macadamia Nut Pavlova with Passionfruit Sauce?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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