Have you cracked your meringue or the topping just won’t sit right? This Mango & Nectarine Smashed Pavlova Recipe is a perfectly unrefined variation from the original, making it a fool-proof and festive dessert with friends!
The tart fruit cuts through the chewy and crusty sweetness of the meringue – creating a crowd-pleasing dish, perfect for the summer months.
Hello Friends!
Although my partner and I rarely celebrate Christmas, this time of the year inspires me to reflect on the time that has flown past.
I feel compelled to ponder the achievements, the failures, and most importantly, how blessed I am to have a stage to connect with my readers, you. Have you ever felt that you are unable to express how you feel in your language, that perhaps your words are too quaint or too simple? As I am writing this, I do not feel like English is capable of expressing how grateful I am for your friendship or how much I love you.
Although not all of us have met, some of you have been beside me this past year sharing our love of food, along with moments of pure happiness and others of grief. Some of you leave encouraging words, support, and others linger by – perhaps too shy to say “hi”. With each comment, it has made me feel stronger in the times of struggle, and on top of the world when things are going right. I have felt inspired to share not just delicious recipes, but personal notes from my journey as a photographer, and a more authentic narrative of my life. Although we can “curate” elements of our lives through intention, some things go astray, and it is in these moments where I’ve felt so unbelievably humbled by your unwavering support.
In 2018 I am going to make an effort not just to post more consistent delicious recipes for you, but to share the good experiences as well as the bad. I do not believe in publishing self-validating content, but to connect (hopefully) with all of you.
Thank you for your patience when I went quiet and disappeared for a little while. Thank you for your support when I reached for the stars, and thank you for filling my 2017 with so much love that I will never forget!
I wish you, your family and friends a beautiful and safe holiday during the festive season! I hope that in 2018 all of your wishes and greatest desires come true! I’m looking forward to getting to know you all better and in sharing many more years to come! 🙂
Hugs and warm wishes,
Kylie x
- 1 x 400g (14.1 oz) salt-free chickpeas, drained and liquid reserved*
- 1 cups of caster sugar
- 3 teaspoons arrowroot or corn powder
- 1/2 teaspoon vanilla bean paste
- Natural or Coconut Yogurt
- 2 mangos, cubed
- 2 nectarines, thinly sliced
- 1 punnets of blueberries, washed
- 1/2 cup mint leaves, washed
- Measuring cups & spoons
- Large Bowl
- Electric egg-beater or whisk
- Spatula
- Oven tray x 2, lined with baking paper
- Knife
- Preheat the oven to 120 degrees Celsius (248 Fahrenheit).
- Pour the salt-free chickpea liquid into a large mixing bowl. With the electric egg-beater mix on medium for approximately 5 minutes until the white peaks begin forming.**
- While still mixing, gradually add the caster sugar, followed by arrowroot powder over the next 5 minutes until the mixture becomes silky and stiff / thick in texture.
- Place the mixture on the pre-lined baking sheets in small 20cm in dimeter circles. Place in the oven and cook for approximately 50 - 60 minutes. (Depending on the size of your oven, you may need to do this in batches.)
- Once the meringues are golden brown, remove the baking trays from the oven and allow to cool for 5 minutes. Remove the meringues from the tray and place on a serving tray, occasionally "smashing" the meringue.
- Top the meringue with yogurt of your choice, fresh mango, nectarine, blueberries and mint. Bon Appétit 🙂
- * I used the Woolworths Organic salt-free chickpeas.
- ** If you are unsure what this looks like, check a video on youtube
I would love to hear your highlights of 2017 in the comments section below! 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
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