Mini Mango & Ginger Pavlova
ingredients
- 400ml light coconut milk
- 60g egg white
- 120g caster sugar
- Pinch of salt
- 40g stem ginger, drained from syrup and finely diced
- 1 can of mango, diced, reserve the juice
- 1 mint stalk, leaved shredded
nutrition facts
Per average serving:
energy
858 kJ / 205 kcal
10 %
fat
3.3 g
5 %
saturates
2.2 g
11 %
Sugars
45 g
50 %
salt
0.1 g
2 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Place the tin of coconut milk in the fridge overnight. Preheat the oven to 150°C and line a tray with parchment paper.
- In a food mixer (or by using a hand held whisk) add the egg white and mix at a medium speed. Slowly add the sugar, a teaspoon at a time then the pinch of salt and beat until a stiff peak forms. Carefully place individual portions of the egg mix on to the parchment. Place in the oven for 1 hour. Take out and leave to cool for an hour.
- In a saucepan add the mango including the 2 tbsp juice and the ginger. Gently warm through.
- Open the tin of coconut milk (do not shake). Scoop the hardened cream from the top of the tin and beat into a whipped cream consistency with a hand held whisk. Fold the mint through.
- To serve spoon the mango over the top of the mini pavlova and top with the whipped coconut milk.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.