Pumpkin spiced mango curd, seems like something Starbucks should have, no?
Pavlovas are a super simple and make one of the most versatile desserts there is. It’s sort of a marshmallow and sort of a merengue cookie and usually topped off with whipped cream and fruit. Summer versions are quite spectacular, filled with berries and stone fruit and dripping with succulent in season nectars. We see fewer autumnal versions and I truth be told I kind of only accidentally came up with this idea, while embarking on the recipe/idea for Goblin Blood Punch and Ghost Toppers. I had some extra merengue from testing and some extra spice so the idea was born to not only spice the pavlovas, as I knew that would taste great, but to flavor mango curd with the spices and see if I could tame mango’s bright and sunny, summery essence and make it quieter and more introspective than it’s used to.
It worked! not only was the final outcome more sultry than mango’s bright self, I think partly because of the spice and partly because of the cooking method with the egg yolks, but the final flavor was different than any other mango tastes I have had, pleasant and very fall-ish. Paired with concord grapes was the finishing touch it needed to evoke a fresh and vibrant quintessential fall fruit flavor into the dish.
For the mango curd
Makes about 2 cups
I used mangoes I had in the freezer, which I think worked perfectly with this as mangoes tend to loose a bit of their natural fresh vibrance when frozen. This made them right out of the gate more subdued as I felt they needed to be.
1 up frozen mango
1 1/2 cups water
4 egg yolks, beaten
1/2 teaspoon vanila
juice of 1 lemon
2 teaspoons Nissa’s Pumpkin Pie Spice blend*
1 tablespoon butter
Blend the mango and the water until a smooth puree is formed. Place the mango puree, egg yolks, spice mix, lemon and vanilla in a sauce pan on high heat and gently whisk until the mixture begins to boil. Reduce the temperature to medium and continue to whisk until the mixture turns very thick, about 5-7 minutes total. Once thick, remove from heat and stir in the butter until totally melted. Cool completely. Refrigerate at least 2 hours.
For the pavlovas
Makes 6 pavlovas
1 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh rosemary leaves, chopped
3 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Preheat oven to 300°F.
In a small bowl, whisk together sugar, cornstarch and rosemary leaves. Set aside.
In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Add the vanilla and beat enough to mix in completely. Place a spoonful on a lined baking sheet, making 6 to 8 little flattish-bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating.
A bit extra torch for browning the edges is fun and flavorful.
Place a little mango curd in the bowl of the pavlova and garnish with concord grapes! A dusting of spice mix isn’t a bad idea on top!