Tropical Mini Pavlovas with Mango & Blueberries

Tropical Mini Pavlovas with Mango & Blueberries are light, elegant, and effortlessly impressive, making them perfect for entertaining or special treats at home. These individual pavlovas bake up crisp on the outside while staying soft and marshmallow-like inside. Meanwhile, fresh whipped cream adds richness, and juicy mango with blueberries brings a bright, refreshing balance.

Because they’re made as mini desserts, they’re easier to serve and feel extra special. Plus, you can prepare the meringue shells ahead of time, which makes entertaining far more relaxed. Historically, pavlova is believed to be named after the Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s. The dessert was created to reflect her light, airy grace.

Today, pavlova remains a beloved dessert worldwide, especially during warmer months. With tropical mango and fresh blueberries, this modern version feels fresh, vibrant, and beautifully timeless.

Recipe Yield: 6 mini pavlovas

INGREDIENTS

4 lg egg whites, room temp
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup heavy whipping cream
2 Tbsp powdered sugar
1 ripe mango, peeled and diced
½ cup fresh blueberries

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.

2. Whip the egg whites:
Meanwhile, beat egg whites on medium speed until soft peaks form.

3. Add sugar gradually:
Gradually add sugar, 1 Tbsp at a time, beating until glossy stiff peaks form.

4. Stabilize the meringue:
Gently fold in cornstarch, vinegar, and vanilla until fully incorporated.

5. Shape the pavlovas:
Spoon the meringue into six 3½-inch circles, creating a shallow well in the center of each.

6. Bake low and slow:
Bake for 75–90 minutes until dry to the touch. Turn oven off and cool inside with door slightly open.

7. Whip the cream:
Before serving, whip cream with powdered sugar until soft peaks form.

8. Assemble and serve:
Top each pavlova with whipped cream, mango, and blueberries. Serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Stable, glossy meringue: Make sure bowls and beaters are completely grease-free to achieve perfect volume and shine.
• Perfect texture inside: Cooling pavlovas slowly in the oven prevents cracks and keeps centers soft.
• Fresh topping timing: Always assemble just before serving so the meringue stays crisp.