Mango Chutney Pavlova with Whipped Cream

January 13, 2021

This easy, light dessert recipe is simple, yet sophisticated with homemade whipped cream and dollops of Brooklyn Delhi’s sweet mango chutney. The mango chutney packs quite a punch with hints of ginger and garam masala. This mango chutney pavlova is a gluten-free dessert that’s sure to be an easy crowd-pleaser. 

Ingredients: 

Pavlova: 

4 large pasture raised egg whites

1 cup superfine sugar 

1/2 teaspoon cream of tartar 

1 teaspoon cornstarch 

Whipped Cream: 

1 cup cold heavy whipping cream

¼ cup powdered sugar

1/2 teaspoon vanilla extract 

Topping: 

Zest from 1 lime

Springs of fresh mint

1/4 cup of Brooklyn Delhi’s sweet mango chutney 

1 mango, peeled and diced

Directions: 

Pavlova:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. 
2. Place 4 large egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk the egg whites at level 4 on a 10-speed mixer until they form soft peaks, about 8-10 minutes.
3. When you reach the soft peak stage, decrease the mixer’s speed to level 3 and add the sugar 1 tablespoon at a time. Make sure to wait about 30 seconds between sugar additions and to scrape the sides of the bowl at least once during this process.
4. After you’re done adding all the sugar, increase the mixer’s speed to level 4. Whisk until the mixture forms shiny stiff peaks and the sugar is completely dissolved, about 15-25 minutes. Using a rubber spatula, scrape the bowl a couple times while whisking. When you rub a small amount of it between your fingers, it should feel smooth and not grainy.
5. Add the cornstarch and cream of tartar to the mixture, increase the speed to level 5 and whisk for 30 seconds. 
6. Scoop the meringue out of the bowl and onto the lined baking sheet. Spread the meringue into a 9-inch circle, making swoops with an offset spatula to your liking. 
7. Transfer the pavlova to the oven and immediately reduce the temperature to 200°F after closing the oven door.
8. Bake the pavlova for 90 minutes and refrain from opening the oven. 
9. Once the 90 minutes are up, turn off the oven and let the pavlova cool inside the oven until completely cooled or overnight. 

Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, mix cold heavy whipping cream, powdered sugar & vanilla extract on medium speed until stiff peaks form.

Assembly: 

1. Place your pavlova on a cake stand or large plate. Top with whipped cream and then dollops of mango chutney, along with diced mango.
2. Garnish with lime zest and sprigs of fresh mint. Serve immediately. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen. 

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