Vegan Pavlova with Mango and Passionfruit
A crisp shelled, marshmallowy pavlova made with chickpea water, piled with coconut cream, juicy mango and passionfruit.
- Time3 hr
- LevelMedium
- Costabout £0.69 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 120°C (100°C fan). Draw a 20 cm circle on baking paper, turn it over and lay it on a baking tray.
- 2
Whisk the aquafaba and cream of tartar with an electric whisk for 5 minutes until it holds stiff peaks.
5 min - 3
Add the sugar one spoonful at a time, whisking well after each, for about 8 minutes until thick, glossy and no longer gritty when rubbed between your fingers.
8 min - 4
Whisk in the cornflour, vinegar and vanilla. Spoon onto the circle, making a slight dip in the middle.
- 5
Bake for 1 hour 30 minutes, then turn the oven off and leave the pavlova inside to cool completely for another 1 hour.
90 min - 6
Scoop the thick solid cream from the top of the chilled coconut milk into a bowl and whip with the icing sugar until light. Keep the watery part for smoothies.
- 7
Just before serving, pile the coconut cream into the middle of the pavlova and top with mango and passionfruit.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
