Guest Recipe: Yasmin Khan's Mango, Passion Fruit & Strawberry Pavlova

The showstopper dessert that looks complicated but takes minutes to assemble {gf, nf}

This gorgeous Mango, Passion Fruit & Strawberry Pavlova from Sabzi by the lovely Yasmin Khan is pure dessert magic: light as air, bursting with colour, and ridiculously simple to throw together. Yasmin has a brilliant way of weaving cultural stories into her recipes, bringing such rich context to every dish whilst celebrating the connections food creates between us all.

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Crisp, chewy meringue (shop-bought works a treat) topped with billowy whipped cream and a glorious tumble of tangy, sun-kissed fruit. It's the sort of pudding that makes people think you've been slaving away all afternoon, when really you've just been rather clever with some beautiful ingredients.

Ideal for impressing at dinner parties, brightening up long summer lunches, or any moment that calls for something truly celebratory without the faff. And the best bit? Swap in whatever fruit is singing to you at the market—it's basically foolproof.

Have you tried making pavlova before?

You can see more of Yasmin and her wonderful creations over on her Instagram and Substack.

MANGO, PASSION FRUIT & STRAWBERRY PAVLOVA

{gf, nf}

SERVES: 8

THE INGREDIENTS

For the meringue

• 4 medium egg whites

• 215g caster sugar

• 1 teaspoon white wine vinegar

• 1 teaspoon vanilla extract

• 1 teaspoon cornflour

• Salt

For the filling

• 350ml double cream 1

• teaspoon icing sugar

  For the toppings

• 170g diced mango

• Seeds from 5 passion fruit

• 1 large handful fresh

Preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Line a large baking sheet with baking paper.

In a large bowl, whisk the egg whites until they form stiff peaks, then whisk in the caster sugar, a little at a time, until the meringue looks glossy. Whisk in the vinegar, vanilla, cornflour, and a pinch of salt. Spread the meringue on the prepared baking sheet into a disc about 23cm across, creating a small crater by making the sides slightly higher than the middle transfer to the oven and turn the heat down to 130°C/ Fan 120°C/Gas Mark 1. Bake for 1 hour, or until it is puffed up and hardened on the outside. Turn off the oven and let the meringue cool completely inside the oven.

With an electric hand mixer, whip the cream and icing sugar until you get soft peaks. spread the filling over the top of the meringue, then top with the mango, passion fruit, and strawberries. Serve immediately.

Abbreviations:

v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Extract taken from Sabzi by Yasmin Khan (Bloomsbury Publishing, £26, Hardback). Photography © Jonathan Gregson.

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