Christmas Mango Pavlova with Norco Cape Byron Ultimate Vanilla Ice Cream

The perfect Aussie Christmas day dessert! Make as a share platter or individual pavlovas, this dish is simple, classic and bound to be a hit.


  • Norco Cape Byron Ultimate Vanilla Ice Cream
  • 6 Egg whites
  • 1 ¼ cups (270g) caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • ½ tsp vanilla extract
  • Seasonal fruit or berries to decorate – Mangoes


Preheat oven to 120°C and line 3 baking trays with baking paper. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue mixture onto the baking trays to form the nests or one large pavlova. Bake in oven for 1 ½ hours or until meringue is dry to the touch. Turn off oven but leave meringues in oven with the door ajar to cool completely. When completely cold, transfer to serving platter and add scoops of Cape Byron Ultimate Vanilla Ice Cream and seasonal berries and mango to decorate.


Tip: When forming the meringue nests, use a spatula to ensure sides are smooth and an indent or scoop is made in the middle to form the “bowl” of the nest where the ice cream scoop can sit.