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Recipe: Emma Dean’s Brown Sugar Pavlova with mango curd and coconut yoghurt

Denis Walter
Article image for Recipe: Emma Dean’s Brown Sugar Pavlova with mango curd and coconut yoghurt

Brown Sugar Pavlova with Mango Curd and Coconut Yoghurt

Its mango season! I just love mangos and like to eat a few each week (if not every day) when they are sweet, fragrant and delicious. If I am not eating them fresh I like to make a curd and pop them on a pav, like I do in this recipe.

Using brown sugar in your meringue base creates the smoothest softest meringue with a delicious caramel back note. I absolutely love brown sugar meringue.

One of the great things about pavlovas, is that you often only need 4 egg whites to create a crowd pleasing dessert. However, you are often left wondering what to do with the yolks!

Here I am creating a brown sugar pavlova with a delicious mango curd that uses up those pesky egg yolks.

Topped off with natural coconut yoghurt to cut through the sweetness, and a little whipped cream, you have a tropical delight and have used up all of the ingredients! Sustainable, zero waster and super delicious!

It’s a win win!


For the pavlova base
4 egg whites, room temperature
1 pinch salt
1 cup brown sugar
1 tsp vanilla extract
1 tablespoon corn flour
1 ½ tsp white wine vinegar

For the Mango Curd
2 mangoes, flesh only
2/3 cup sugar
2 tablespoons lime juice
4 egg yolks
100g unsalted butter, chopped

To decorate
Coconut yoghurt
Whipped cream
More fresh mango
Coconut flakes
Fresh mint


Preheat the oven to 200C.

In a very clean mixing bowl, whisk the egg whites and the pinch of salt together until soft peaks form.

Add in the brown sugar a few spoonfuls at a time and whisk until smooth, volumous and glossy.

Fold in the vanilla extract, corn flour and white wine vinegar.

Place a sheet of baking paper onto a large flat tray and stick down each corner with a little of the meringue mixture.

Dollop all of the meringue onto the baking paper and swirl around to make a nest. I like to make this look quite rustic and make a lovely deep nest.

Turn the oven down to 120C and then put the meringue nest into the oven. Bake for 1 hour and 20 minutes. When cooked, turn the oven off and leave the pavlova in the oven, opening the door and keeping ajar with a wooden spoon.

Whilst the pavlova is cooking, its time to make the curd.

In a food processor, process the mango flesh, sugar and lime juice until very smooth. Add the egg yolks and process until smooth.

In a double boiler, whisk the curd in a metal bowl over simmering water until thick. Add in the butter and whisk to combine.

Remove from the heat and set aside to cool.

To make the pavlova, dollop whipped cream and yoghurt into the base of the pavlova. Spoon over the cooled mango curd.

Dollop over mango slices and sprinkle with coconut flakes and a small amount of chopped mint.

Summer in a dessert – I think this is perfection!

Denis Walter