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Aquafaba Pavlova with Mango, Mint, and Lime Coconut Cream
Serves 6
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.
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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.
