Special thanks to Katelyn Williams of the The Kate Tin for creating this heavenly recipe for us!

Dried mango is a fantastic way to preserve your favourite fruit even when it’s out of season.

Simply reconstitute it by soaking in hot water until soft and plump, then drain the water (save it to use in smoothies) and use the mango in desserts, puddings or with ice cream.

Serves: 6-8

Difficulty Level:Medium


For the pavlova

  • 7 large egg whites (240g), at room temperature (save the yolks for the curd)
  • ¼ tsp cream of tartar
  • 220g castor sugar
  • 1 tbsp corn flour (cornstarch)
  • 50g desiccated coconut, plus extra for sprinkling

For the mango granadilla curd

  • 200g Montagu Dried Mango
  • 750ml hot water, to cover
  • 7 large egg yolks (saved from the pavlova as above)
  • 220g castor sugar
  • ½ cup (125ml) granadilla pulp (about 6), plus extra for serving
  • 2 tbsp lemon juice
  • 1 tsp corn starch
  • 150g salted butter, softened

To serve

  • Whipped cream
  • Toasted coconut flakes to serve


For the pavlova

  1. To make the pavlova, preheat oven to 150ºC (130ºC if you’re using a fan-forced oven).
  2. Place the egg whites and cream of tartar in the clean bowl of an electric mixer and beat until stiff peaks form.
  3. Gradually add the sugar, beating well until the mixture is glossy.
  4. Sift the corn flour over, add the coconut and fold through.
  5. Spoon the meringue onto a lined baking tray into a 25-cm circle.
  6. Make a slight hollow in the middle to allow for the toppings later.
  7. Place in the oven and reduce the heat to 120ºC.
  8. Bake for one hour or until the outside is crisp and the inside is marshmallowy.

For the mango granadilla curd

  1. To make the curd, pour the hot water over the mango and allow it to sit for 1 hour or until soft.
  2. Drain the water off (keep it for adding to smoothies).
  3. Place in a blender with ¼ cup of the reserved water and blend until smooth.
  4. Strain through a sieve. Reserve half for decorating.
  5. Combine the other half of the mango puree with the yolks, sugar, granadilla pulp, lemon juice and cornstarch in a saucepan and whisk over low heat until thickened.
  6. Gradually add the butter and cook for a further 2 minutes. Allow to cool completely.
  7. To serve, fill the pavlova with the curd, top with whipped cream, drizzle with the reserved mango puree, extra granadilla pulp and sprinkle with coconut flakes.