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How to make Neil Perry's Mango Pavlova

Neil Perry Mango Pavlova with pistachio praline Neil Perry Mango Pavlova with pistachio praline

Crisp on the outside and beautifully marshmallow-y within, Neil Perry’s Pavlova is a thing of beauty. Crowned with billows of whipped cream and the lushest of mangoes, with Pistachio Praline for just the right amount of crunch, it’s perfection in every mouthful.


  • 315g egg white (8-10 eggs)
  • pinch table salt
  • 525 g caster sugar
  • 3 tsp cornflour
  • 1 ½ tsp vanilla extract
  • 2 tsp white vinegar
  • Fresh sliced mangoes and passionfruit to serve
  • pistachio praline
  • 2 cups white sugar
  • 1 cup water
  • ½ cup pariya slivered pistachios
  • chantilly cream
  • 2 cups pouring cream
  • ¼ cup icing sugar


To make the praline: 

  1. Place the sugar and water in a large saucepan over medium heat and stir until sugar dissolves. 
  2. Turn heat to high and simmer for 8-10 minutes or until golden. 
  3. Place the pistachios on a baking tray lined with baking paper. Pour the toffee mixture over nuts to cover. 
  4. Allow to cool then chop into small chunks for sprinkling.

To make the pavlova: 

  1. Preheat oven 150 C.
  2. Place egg whites and salt in the bowl of an electric mixer and beat on medium for 2-3 minutes or until soft peaks form. 
  3. Add 175g sugar and whisk until peaks are firmer but not stiff. Gradually add remaining sugar and increase to high and whisk for another 1-2 minutes or until stiff peaks form. 
  4. Fold through cornflour, vanilla and vinegar by hand.
  5. Spoon meringue onto a baking tray lined with non stick baking paper and shape into a large round with a palette knife. Place into the oven and reduce the temperature to 120 C. 
  6. Bake for 1 hour or until a firm crust forms. Turn oven off and allow to rest in oven for minimum of two hours or overnight.
  7. Place the cream and icing sugar into a bowl and whisk to soft peaks. Spoon onto cooled pavlova and top with summer fruits.  Sprinkle with praline to serve.
  8. Serves 10-12


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