Aquafaba Pavlova with Mango, Mint, and Lime Coconut Cream
- Servings6
Mom is sure to love this sweet and sensational-looking dessert made with aquafaba meringue. The meringue’s crisp texture provides contrast with the fluffy whipped coconut cream, topped with mango purée and sweet mango chunks. Lime zest and mint bring everything together, while a dash of blue matcha makes the meringue’s interior a subtle surprise.
Meringue dos and don’ts
Aquafaba isn’t as easy to work with as egg whites, but these tips will help you make the most of your meringue.
- Do start early. Consider making the meringue the night before to allow it to cool overnight.
- Don’t skip the step of reducing and chilling your aquafaba in advance.
- Do use cream of tartar and xanthan gum to help stabilize the meringue.
- Do add sugar slowly, a bit at a time.
- Do allow your meringue to cool fully before using.
- Do create a stencil to shape the right size for your meringue by marking a circle on parchment paper using your overturned 9 inch (23 cm) serving plate; make meringue slightly smaller than the circle so that, once cooked, it will fit on the serving plate.
Blue matcha
Butterfly pea flower powder is also known as blue matcha, but it doesn’t contain any of that green tea we know as matcha. It’s simply butterfly pea flowers that have been dried and ground into a fine powder that is caffeine free. Blue matcha gives a bright blue colour to foods, and when acid is added, that blue turns to purple. The whole bright blue flowers are often used steeped in hot water as a herbal tea, and are prized for their blue colour, rich in antioxidants.
This recipe was originally published in the May 2025 issue of alive magazine.
Aquafaba Pavlova with Mango, Mint, and Lime Coconut Cream
- Servings6
Ingredients
- Approximately 1/2 cup (125 mL) aquafaba liquid from 14 oz (398 mL) can of chickpeas
- 1/4 tsp (1 mL) cream of tartar
- 1/8 tsp (0.5 mL) xanthan gum
- 3/4 cup (180 mL) granulated sugar
- 1 tsp (5 mL) butterfly pea flower powder (optional)
- 13.5 oz (398 mL) coconut cream, chilled for 24 hours
- 1 Tbsp (15 mL) lime zest
- 26 oz (738 g) mango (look for a large ripe mango, like an R2E2)
- 2 Tbsp (30 mL) freshly chopped mint
- Edible flowers for garnish (optional)
Directions
01
The day before you want to serve, in small pot, heat aquafaba liquid to a gentle simmer and allow it to reduce until you have 1/3 cup (80 mL). Refrigerate reduced aquafaba until thoroughly chilled, minimum 1 hour.
02
Preheat oven to 265 F (130 C) and line baking sheet with parchment paper.
03
To clean, dry bowl of stand mixer, add chilled, reduced aquafaba, cream of tartar, and xanthan gum and beat on high until foamy. Continue to whisk, adding sugar, 1 spoonful at a time, waiting until each spoonful of sugar is fully incorporated before adding the next. Whisk until mixture is glossy and stiff peaks form. Turn off mixer, scrape meringue from beater into bowl. Add blue matcha, if using, and gently swirl into meringue batter. Don’t worry about mixing it in fully—you are looking for a subtle, marbled effect.
04
Scoop meringue onto parchment sheet and use spatula to form a circle about 8 inches (20 cm) in diameter. Make a small depression in top of meringue. This is where you will place the cream and fruit, once cooked. Work quickly and gently so you don’t crush meringue.
05
Bake in preheated oven for 1 1/2 hours. After time has elapsed, turn oven off, and allow to cool for 3 hours with oven door closed.
06
When ready to assemble, open chilled coconut cream and scoop only firm cream into bowl of stand mixer. Remove liquid from can and reserve for another use. Whip coconut cream on high until light and fluffy. Stop mixer and fold in lime zest. Place meringue base on serving plate or cake stand and spoon cream overtop.
07
Make cut on either side of mango’s centre, so you have two pieces that avoid the pit. Cut chunks of mango from these two sides by making crosshatch pattern in mango with a knife and carefully slicing out individual pieces. Set aside. Now take mango’s centre piece and slice around pit to remove as much fruit as you can. Add that to food processor or blender and blend into a fine purée. Pour purée over the coconut cream and top with mango chunks and, finally, with chopped mint. Garnish with edible flowers, if using.
