Angel Pie or Mango Pavlova

I planned this to celebrate a friend's return from Papua New Guinea, via Australia, where some say the dessert called a Pavlova, originated.  Australia by some accounts, New Zealand by others, Down Under at any rate.  However, it is indeed heavenly, so that may be where the term "Angel Pie" comes in.  By either name, the dessert is pretty high up there in the sweets cosmos.  The stratosphere.  Sunny said "exquisite" and we all wolfed it down.

A meringue on the bottom, crispy on its outside, tender marshmallowy inside, the top piled with mangoes and whipped cream.  I don't know how you could beat that.  Not even CHOCOLATE.  And I am a certifiable chocoholic.  You would not dream anything this good could be so easy to put together.

Mango Pavlova or Angel Pie

For the meringue:
4 egg whites
Pinch of salt
1 1/4 cups superfine or regular granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
A few drops vanilla extract

For the topping:
2 cups diced mangoes
2 tablespoons confectioner's sugar
1 1/2 cups heavy cream.

Preheat oven to 300°F (130°C) and place rack in center of oven.

1. To prepare meringue, line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide.   I cut mine out.

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.  In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time.  A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar.  Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted.

2. Mound onto parchment within circle, and shape into a disk, a bit lower in the middle, higher around the edges. Place in oven, and immediately reduce heat to 250 degrees. Bake 1 hour 15 minutes, or until the outside is dry and takes on a very pale cream color. Check on meringue at least once during the baking time. If it appears to be taking on color or cracking, reduce temperature 25 degrees.  Turn off heat, and allow meringue to cool completely in oven.  It will keep several days at room temperature in an air-tight container.

3. To prepare topping, pour the cream into a mixing bowl, and whip until it is thick enough to hold peaks, adding the confectioner's sugar at the end. Gently fold the diced mangoes into the whipped cream.  Refrigerate until ready to serve.

4. When ready to serve, set meringue onto a large serving plate.  Lift carefully and peel off the parchment.   Spread the cream and mango mixture evenly over meringue. Serve immediately.  You might garnish with some mint leaves.  I didn't think of that until after.  Oh well, next time.

A dessert truly made in heaven.  Next perhaps a pineapple Pavlova.  My pineapples are almost ready, and mint is wonderful with pineapple.  I'm linking this with Hearth and Soul Blog Hop and Bizzy B. Bakes.  Please do visit for some great recipes.