Aquafaba Pavlova with Mango, Mint, and Lime Coconut Cream
Servings
6
Servings
6
Ingredients
  • 1/2cup aquafaba liquidfrom 14oz can of chickpeas
  • 1/4tsp cream of tartar
  • 1/8tsp xanthan gum
  • 3/4cup granulated sugar
  • 1tsp butterfly pea flower powderoptional
  • 13.5oz coconut creamchilled for 24 hours
  • 1Tbsp lime zest
  • 26oz mangolook for a large ripe mango, like an R2E2
  • 2Tbsp freshly chopped mint
  • Edible flowers for garnishoptional
Instructions
  1. 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. Refrigerate reduced aquafaba until thoroughly chilled, minimum 1 hour.
  2. Preheat oven to 265 F and line baking sheet with parchment paper.
  3. 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 1 spoonful of sugar 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.
  4. Scoop meringue onto parchment sheet and use spatula to form a circle about 8 inches 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.
  5. 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.
  6. 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.
  7. Make cut on either side of mango’s center, 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 center 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.