Here is a delicious dessert using the finest fresh Australian mangoes in one of Australia’s earliest culinary creations which has become a national dish – the pavlova.
The pavlova was named after Russian prima ballerina, Anna Pavlova, when she toured Australia and New Zealand about 90 years ago. There’s been an argument ever since ‘across the ditch’ about who actually created the pavlova and culinary historians say it will probably never be resolved one way or the other. So … it’s ours! Today at least.
As for mangoes, we’re blessed with great fruit and veges all year round, but no more so with the mangoes that are grown in North Queensland (and particularly the ‘home town’ of Bowen mangoes), the Top End and around Carnarvon in Western Australian.
So, fire up the barbie with the tips from Luke Mangan, and then top it off with this delicious Mango Mini Pavlova.
Happy Australia Day!
2 x fresh Australian mangoes
8 x pavlova nests (it’s okay to buy these in the store unless you’re particularly clever)
1½ tablespoons of sugar (or less to taste)
1 teaspoon of lemon juice
whipped cream
mint
Serves 4
Preparation time: 20 minutes
Scoop out the cheeks of one mango and slice into thin strips.
For the puree, slice and pit the other mango and cut into pieces.
Place mango, sugar and lemon juice in a food processor and puree until smooth. Cover and chill in fridge.
To serve, place the Pavlova nests on a platter, top with whipped cream, puree and mango slices.
Scatter fresh mint leaves over the platter.
Yummmmm.
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