Few desserts balance indulgence and freshness quite like a pavlova. With its crisp, cloud-like shell and soft, marshmallowy centre, pavlova is a dessert that feels simultaneously luxurious and light. This refined version Mango and Cherry Mini Pavlovas takes the classic and transforms it into a contemporary, health-conscious treat, perfect for summer entertaining or a refined afternoon indulgence.
Traditionally laden with whipped cream and sugar, pavlovas are often seen as a once-in-a-while dessert. But this recipe changes that narrative by using powdered erythritol in place of sugar and substituting cream with thick, tangy Skyr yoghurt — offering a lighter, higher-protein alternative without compromising on flavour or texture. The result? An elegant, show-stopping dessert that fits seamlessly into balanced, mindful eating habits.
These individual mini pavlovas are topped with a swirl of subtly sweetened Skyr, vibrant fresh mango cubes, and a rich cherry coulis that provides a beautiful contrast of colour and flavour. The result is a delicate, refreshing dessert that looks impressive but is surprisingly simple to make.
The use of erythritol makes these pavlovas ideal for those watching their sugar intake, and the high-protein filling means they’ll keep you more satisfied than traditional versions. With their bold tropical-meets-berry flavour profile, they are as eye-catching as they are delicious.
Whether you’re planning a dinner party, looking for an elegant dessert for a romantic evening, or simply want something fresh and fruity on a warm day, Mango and Cherry Mini Pavlovas are a beautiful, health-conscious option. Their individual size also means they’re easy to portion and serve, with no slicing required.
This is a dessert that celebrates contrasts — crisp meringue and creamy yoghurt, sweet mango and tart cherry, indulgent flavour and light nutrition. Once you try them, you’ll understand why they deserve a permanent place in your dessert repertoire.
Why You Will Love These Mango and Cherry Mini Pavlovas
There’s a lot to adore about these Mango and Cherry Mini Pavlovas. Not only are they stunning to look at, but they’re also incredibly flavourful and unexpectedly nourishing — the sort of dessert you’ll feel proud to serve and happy to eat.
First, the texture combination is divine: the crisp, feather-light meringue shells give way to a soft, marshmallowy centre, contrasted by creamy Skyr yoghurt, juicy mango, and silky cherry coulis. Every spoonful delivers crunch, creaminess, fruitiness, and a refreshing burst of flavour.
You’ll love how light and balanced these pavlovas feel. Traditional pavlovas are laden with sugar and cream, but this version swaps in powdered erythritol and Skyr for a lighter, lower-sugar, higher-protein alternative that doesn’t skimp on indulgence. This means you can enjoy this dessert without the heavy post-dessert slump.
Another reason to love this recipe is its versatility and adaptability. It works beautifully all year round — swap mangoes for peaches in summer, or try poached pears and cranberry coulis in winter. The recipe also scales up easily for entertaining and makes for a striking addition to any dessert table.
Lastly, it’s simpler to make than you might think. Each component — the meringue, Skyr filling, cherry coulis, and fruit — is straightforward and can be made ahead, making final assembly quick and stress-free.
Whether you’re new to baking or a seasoned dessert enthusiast, this recipe is designed to be accessible yet impressive — a perfect balance of elegance and ease.
Don’t forget to also check my Spiced Apple Yoghurt Cake
Equipment You Will Need
Making the Mango and Cherry Mini Pavlovas requires only a few standard kitchen tools. Most home cooks will already have everything needed to create this beautiful dessert from scratch.
1. Electric Mixer (Stand or Handheld): Beating egg whites to stiff peaks is essential for meringue success. An electric mixer will save time and ensure you get a smooth, glossy texture.
2. Large Mixing Bowl: Use a clean, dry, glass or metal bowl when whipping egg whites. Avoid plastic, as it can retain oils that prevent proper whipping.
3. Rubber Spatula: A flexible spatula is ideal for folding in ingredients like cornflour and vanilla without deflating your meringue.
4. Baking Tray and Parchment Paper: You’ll need a flat baking tray lined with parchment paper to bake the meringue shells. Use a pencil to trace circles on the reverse side as size guides if desired.
5. Small Saucepan: For making the cherry coulis, a small saucepan is ideal to gently simmer the fruit with sweetener and lemon juice.
6. Blender or Stick Blender: To purée the cherry coulis into a smooth sauce. A sieve can also be used if a finer texture is preferred.
7. Spoons or Ice Cream Scoop: Used to portion the meringue onto the baking tray and create shallow wells in the centre of each shell.
8. Chopping Board and Sharp Knife: To dice the mango into neat, even cubes for a professional presentation.
9. Measuring Cups and Spoons: For accurately measuring erythritol, lemon juice, and vanilla extract.
10. Fridge Space: You’ll want room in your fridge to chill the Skyr filling and store assembled pavlovas if needed before serving.
These everyday tools make creating mini pavlovas achievable even in modest kitchens.
Ingredients
Meringue Shells:
- 4 large egg whites (room temperature)
- 120g powdered erythritol (1 cup) – a sugar substitute that whips well into meringue
- 1 tsp white vinegar or lemon juice – stabilises the egg whites
- 1 tsp cornflour (cornstarch) – helps keep the meringue soft-centred
- 1 tsp vanilla extract – adds depth and warmth
Skyr Filling:
- 240g plain Skyr yoghurt (1 cup) – high in protein, thick and creamy
- 2–3 tbsp powdered erythritol – adjust to taste
- ½ tsp vanilla extract or lemon zest – optional for brightness
Cherry Coulis:
- 150g cherries, pitted (1 cup) – fresh or frozen
- 1–2 tbsp powdered erythritol – sweetens and balances tartness
- 1 tbsp lemon juice – adds acidity
- Optional: 1–2 tbsp water to thin if needed
Toppings:
- 1 ripe mango, diced – juicy and tropical
- Fresh mint (optional) – for garnish and fragrance
Method
1. Bake the Mini Meringue Shells
Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper. In a clean, dry bowl, beat the egg whites until soft peaks form. Add vinegar, then gradually beat in erythritol until stiff, glossy peaks appear. Gently fold in cornflour and vanilla. Spoon five small mounds (about 10cm wide) onto the tray and use the back of a spoon to create shallow wells. Bake for 60–70 minutes. Switch off the oven, leave the door ajar, and allow them to cool completely inside.
2. Prepare the Skyr Filling
In a bowl, stir together Skyr yoghurt, powdered erythritol, and vanilla extract or lemon zest if using. Adjust sweetness to your preference and chill until needed.
3. Make the Cherry Coulis
In a small saucepan, combine cherries, erythritol, and lemon juice. Simmer over medium heat for 5–7 minutes until softened. Blend until smooth, straining for a silky finish if desired. Cool completely.
4. Assemble the Pavlovas
Spoon the chilled Skyr into each meringue shell. Top with diced mango, drizzle generously with cherry coulis, and garnish with mint if using. Serve immediately.
Nutrition
(Per Pavlova)
- Calories: 160 kcal
- Protein: 8g
- Fat: 2g
- Carbohydrates: 18g
- Sugars: 7g (naturally occurring)
- Fibre: 2g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.
Tips for Making These Mango and Cherry Mini Pavlovas
Creating perfect Mango and Cherry Mini Pavlovas is easy with a few smart tips to guide you through each stage.
- -Room-temperature egg whites whip better.
Always bring your egg whites to room temperature before whisking. They’ll form more stable, voluminous peaks. - Clean equipment is essential.
Even a trace of fat or grease can stop egg whites from whipping. Use a clean, dry, glass or metal bowl. - Add sweetener gradually.
Incorporate erythritol one spoon at a time to allow it to dissolve and avoid a grainy texture. - Don’t skip the vinegar and cornflour.
These small additions help stabilise the meringue and keep the inside of your shells soft and chewy. - Use a spoon or scoop for consistent sizes.
This ensures even baking and an attractive presentation. - Let meringues cool in the oven.
Sudden changes in temperature can cause cracking. Cooling in the oven helps prevent this. - Adjust Skyr to taste.
Some Skyr brands are more tart than others. Taste and tweak sweetness accordingly. - Use ripe mangoes.
A perfectly ripe mango adds essential juiciness and natural sweetness to balance the tart yoghurt. - Blend and strain your coulis for a silky finish.
If you want a refined texture, strain the cherry sauce through a sieve after blending. - Assemble just before serving.
Meringues can soften quickly when exposed to moisture. Keep everything separate and assemble at the last moment for best results.
How to Best Serve These Mango and Cherry Mini Pavlovas
Mango and Cherry Mini Pavlovas are best served as an elegant plated dessert — individual portions that look as beautiful as they taste. Here’s how to present them perfectly for any occasion.
For dinner parties or gatherings:
Plate each pavlova on a small dessert plate, spooning a generous dollop of Skyr into the centre. Top with diced mango and a drizzle of cherry coulis. Add a small sprig of fresh mint or a fine dusting of lemon zest for colour and aroma. Serve immediately, and expect compliments.
Afternoon tea or brunch:
Serve mini pavlovas on a tiered cake stand alongside finger sandwiches, scones, and herbal teas. Their light texture and fruit-forward flavours make them ideal for daytime entertaining.
With drinks:
Pair these pavlovas with a crisp sparkling wine or dry rosé. For a non-alcoholic option, a cold hibiscus or berry iced tea makes a lovely match.
Garnish ideas:
Fresh raspberries or passionfruit pulp can be added for extra colour and tang. A few edible flowers (like violas or nasturtiums) make the pavlovas even more photogenic.
Serving temperature:
Keep the Skyr and coulis chilled until just before serving, and ensure the meringues are fully cooled and crisp. The contrast between cool filling and crunchy shell is part of the dessert’s charm.
Portion size:
This recipe makes around 4–5 mini pavlovas, depending on size. They are satisfying but light — ideal for guests who want a “little something sweet” after a meal without feeling overindulged.
Customise These Mango and Cherry Mini Pavlovas
These Mango and Cherry Mini Pavlovas are highly versatile and easy to adapt to suit different preferences or dietary needs. Here are several ways to make them your own:
Fruit swaps:
Don’t have mango or cherries? Try diced kiwi, passionfruit, poached pear, roasted plums, or mixed berries. You can match the coulis to the topping — for example, raspberry coulis with strawberries, or blueberry sauce with peaches.
Sweetener alternatives:
If erythritol isn’t your preference, other granulated sugar-free sweeteners like xylitol or monk fruit can work in the meringue. Just ensure they’re powdered for the smoothest finish.
Yoghurt variations:
If Skyr isn’t available, Greek yoghurt or dairy-free coconut yoghurt are excellent substitutes. Keep the consistency thick to avoid soggy meringues.
Make it vegan:
Use aquafaba (the liquid from a tin of chickpeas) in place of egg whites — about 3 tbsp per egg white. Pair with coconut yoghurt and vegan-friendly sweetener for a fully plant-based pavlova.
Chocolate twist:
Add a grating of dark chocolate or a drizzle of sugar-free chocolate sauce on top for extra indulgence.
Nutty finish:
Crushed pistachios or flaked almonds sprinkled over the top add a lovely crunch and contrast.
Mini pavlova nests:
Pipe smaller meringue nests for bite-sized versions — perfect for canapé-style desserts or afternoon tea trays.
Make it festive:
For Christmas, try cranberry and orange coulis. For Valentine’s Day, use strawberries and rosewater in the filling.
By playing with fruits, flavours, and textures, this recipe becomes a canvas for endless creative combinations — allowing you to cater to seasonal ingredients, personal taste, or dietary goals.
How to Store This Recipe
To maintain the best texture and taste, it’s important to store the components of the Mango and Cherry Mini Pavlovas separately until just before serving.
Meringue Shells:
Once completely cool, store the shells in an airtight container at room temperature for up to 3 days. Keep them away from humidity, as moisture will cause them to soften or collapse.
Skyr Filling:
Store the sweetened Skyr in a covered container in the fridge for up to 3 days. Give it a quick stir before using.
Cherry Coulis:
The coulis can be kept refrigerated in a sealed jar or container for up to 5 days. It may thicken slightly in the fridge; stir in a splash of water before serving if needed.
Assembled Pavlovas:
Once assembled, pavlovas are best eaten immediately. If needed, they can be assembled up to 30 minutes in advance and kept in the fridge, but the meringue may begin to soften.
Freezing (not recommended):
The meringue shells do not freeze well due to their delicate structure and the risk of condensation.
For best results, prepare components ahead, then assemble right before serving for maximum crunch and contrast.
Conclusion
Mango and Cherry Mini Pavlovas are a celebration of flavour, texture, and balance. With their crisp outer shell, creamy filling, and jewel-bright fruit toppings, they strike the perfect note between elegance and ease. Whether served at a dinner party or enjoyed as a solo treat, these mini pavlovas never fail to impress.
This recipe reimagines the traditional pavlova with a lighter, healthier twist — reducing sugar, skipping cream, and leaning into the freshness of fruit and yoghurt. The result is a dessert that feels indulgent but is surprisingly nutritious. It’s proof that with a few clever swaps, you don’t have to compromise on flavour or presentation to eat well.
You’ll also appreciate the flexibility of this recipe — easily customisable, naturally gluten-free, and adaptable for vegan or dairy-free diets. Plus, the components can be made in advance, meaning less stress and more time to enjoy your guests (or yourself).
Ultimately, these pavlovas are about more than dessert. They’re about treating yourself well — with food that feels good and tastes even better. They’re the kind of dish you’ll return to time and time again, perfecting and adapting with each season.
So next time you’re craving something special, whip up a batch of these Mango and Cherry Mini Pavlovas. Light, fruity, elegant — they might just become your signature dessert.
Don’t forget to also check my Chocolate Cloud Cheesecake
You can see this recipe on instagram: 
Mango and Cherry Mini Pavlovas
These Mango and Cherry Mini Pavlovas are light, elegant, and low in sugar — made with erythritol, protein-rich Skyr, and topped with fresh fruit. A healthy twist on a classic dessert.
Ingredients
For the Meringue Shells:
- 4 large egg whites (room temperature)
- 120g powdered erythritol (1 cup)
- 1 tsp white vinegar or lemon juice
- 1 tsp cornflour (cornstarch)
- 1 tsp vanilla extract
- For the Skyr Filling:
- 240g plain Skyr yoghurt (1 cup)
- 2–3 tbsp powdered erythritol (adjust to taste)
- ½ tsp vanilla extract or lemon zest (optional)
For the Cherry Coulis:
- 150g cherries, pitted (fresh or frozen)
- 1–2 tbsp powdered erythritol
- 1 tbsp lemon juice
- Optional: 1–2 tbsp water, to thin
Toppings:
- 1 ripe mango, diced
- Fresh mint leaves (optional)
Instructions
1. Bake the Meringue Shells: Preheat oven to 120°C (250°F). Line a baking tray with parchment. In a clean bowl, whisk egg whites until soft peaks form. Add vinegar. Gradually beat in erythritol until stiff, glossy peaks form. Gently fold in cornflour and vanilla. Spoon 4–5 rounds onto the tray and shape small wells in the centre. Bake for 60–70 minutes, then switch off oven and cool inside with the door ajar.
2. Make the Skyr Filling: Mix Skyr yoghurt with erythritol and optional vanilla or lemon zest. Adjust to taste. Chill until needed.
3. Prepare the Cherry Coulis: Simmer cherries, erythritol, and lemon juice in a small pan for 5–7 minutes until softened. Blend until smooth. Optional: strain for a silky finish. Let cool completely.
4. Assemble the Pavlovas: Fill each cooled meringue shell with Skyr. Top with mango cubes and drizzle with cherry coulis. Garnish with mint if using. Serve immediately.
Nutrition Information:
Yield: 5Amount Per Serving: Calories: 160Carbohydrates: 18gProtein: 8g
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