Mango Pavlova: Live, Love, & Eat in Sayulita

Mangos, Mangos, Mangos! They are everywhere in Sayulita right now! You must eat them as often as you possibly can or else you will have to wait until next year's mango season.  And if you’re like me, you do not have that much patience! So, today you will learn how to make Mango Pavlova, a great way to make use of all the delicious, juicy mangos to be found in Sayulita!

I realize that pavlova is very exotic and may even feel intimidating to you to make, but I am here to tell you that if you follow my easy instructions very carefully, you will WOW everyone with your baking abilities! I promise!

INGREDIENTS:

-4 egg whites at room temperature - Be very careful that you do not break the yolk. Your whites will not whip to full volume if any drops of yolk fall in. *; **

- 1 cup of very fine sugar - If you have a food processor or blender you can make regular sugar finer. 

- 2 tsp cornstarch - You can find this at most tiendas in Sayulita.

- 1 tsp white vinegar 

- A few drops of pure vanilla 

- Whipped cream (Lyncott) found in many of Sayulita's bigger tiendas

- As much peeled and chopped mango as you like ***

*The easiest and safest way to separate whites and yolks is to wash your hands well and then with a bowl under your hands, crack the egg lightly and separate in approximately ½,  letting all fall into your palm, spreading fingers slightly, so that all the whites drip into your bowl.  Save yolks for another use - scrambled eggs or even creme brulee, anyone?

** In my previous column about cheese soufflé, I told you that if your eggs have not been refrigerated they are fine to keep on your counter. However, they are easiest to separate after being refrigerated. So, refrigerate them before separating and then let them get to room temp.

***There are basically 2 types of mangos being grown here in Sayulita. The big, fat, reddish/yellow ones and the very yellow, flatter Ataulfo mangos. I find the big fat ones amazingly juicy, but they are also very stringy, so use the Ataulfo ones for your Pavlova . If unsure, google Ataulfo ( mango ) to see the difference 

METHOD:

* Preheat oven to 350  and have baking sheet ready with a sheet of parchment paper or waxed paper lining entire pan 

* Beat egg whites with salt on medium speed until frothy. You can use a standing mixer or an electric handheld one. I have always used my standing Kitchen Aid mixer, but my friend Alix only uses her handheld one.

* Increase speed to high and whip until whites begin to get stiff.

* Slowly add fine sugar down side of bowl. 

* Beat 3-5 minutes until stiff and glossy. Stiff means that when you lift the beater the whites stand up perfectly. If still flopping over a bit, beat longer until very stiff.

* Sift cornstarch over stiff whites with a fine sieve. Add vinegar and vanilla and gently fold. Folding means just that there should be no rapid stirring. Cut spatula into center of whites down to the bottom of the bowl and then draw it forward and up and over, folding the whites over on top of themselves. Rotate bowl and repeat folding and rotating until no cornstarch traces remain.

* Spread in circle on Parchment paper bringing up sides a bit so that there is a flattish depression in the center. You can make one big pavlova with entire batter or 5 smaller ones.

- Remember that they will spread, so leave at least an inch between each, if making 5 . 

* Place in 350 degrees oven but REDUCE heat to 300 as soon as you close the oven door. 

* Bake 40-50 minutes until firm and have changed color from white to a golden brown.

* Turn heat off, but leave pavlovas in oven until ready to assemble.

Pavlovas do not like humidity. If you leave them in your cool oven they will stay nice and crisp. 

- I left them in an entire 48 hours and they were perfect. WARNING: Do not forget that they are in the cool oven. I once forgot and preheated my oven for something else and ruined my beautiful pavlova shells. 

* Whip cream with a bit of sugar. Add into center and top with chunks of mango!

You can use any fruits that you like. Bananas are yummy and they are always beautifully ripe in Sayulita. Fresh sliced strawberries, peaches, blueberries. I like a lot of mainly one fruit, but if I use bananas I usually add one type of berry as well. If only using banana slices, it is good to soak slices in lemon juice for 20 minutes, so that they will not turn brown. Make sure lemon juice drips off before adding on top of whipped cream ,or tuck under cream without soaking first, and then add fruit over whipped cream. 

ENJOY! Pavlovas are melt in your mouth delicious!

Look forward to Mushroom Goat Cheese Freeform Tart in the next El Sayulero. Oh, so special!

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