Mini Mint Pavlova with Mango

Ingredients list for Mini Mint Pavlova with Mango

• 4 Egg whites
• 1 cup Castor sugar (caster sugar)
• 1 teaspoon Mint essence
• 1 teaspoon Vinegar
• 1 tablespoon Cornflour/ corn starch
• a few drops Edible green colour
• For topping Whipped cream
• 1 medium Mango peeled and cut into thick strips
• for garnishing Mint leaves a few

Method

1. Preheat oven at 130ºC. Place a butter paper on a baking tray.
2. Separate egg whites from yolks and take the whites in a bowl. Beat with the help of an electric beater till the whites are foamy. Gradually add sugar and whisk until it forms soft peaks.
3. Add mint essence and vinegar. Sift cornstarch into it and add edible colour. Fold lightly till well blended.
4. Divide the egg white mixture into four equal portions and place it onto the butter paper, put the tray in the preheated oven and bake for 1 hour.
5. Top with whipped cream and mango and serve garnished with mint sprig.