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Mango Ripple Meringue

A light and fluffy summer mango swirl meringue topped with whipped cream and a fresh mango sauce.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Keyword: mango, meringue
Servings: 8 servings
Author: Lora


  • 2 cups diced mangoes
  • 3/4 cup plus
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cream of tartar
  • 3 large egg whites room temperature
  • Coarse salt
  • Unsweetened whipped cream for serving


  • Preheat oven to 200 F. Let egg whites stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Draw a 10-inch circle on the paper. Flip the paper over so circle is on the other side on the pan.
  • In a small bowl, stir together sugar, cornstarch, and salt; set aside.
  • For the meringue: In the bowl of a stand mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form. Add the sugar mixture 1 Tablespoon at a time; continue beating on high speed until very stiff and glossy peaks form, about 5 more minutes. Beat in the vinegar and 1/2 teaspoon of the vanilla.
  • Using a rubber spatula, spread the meringue over the circle. Shape it into a 9″ disk by making the meringue conform to the circular outline; smooth top and sides with rubber spatula.
  • Bake for 1 hour and do not open the open door (make sure you don’t open to just check on it…it will be fine).
  • Turn off the oven and let the meringue dry in the oven with the door closed for 30 minutes. Remove from the oven and let it cool completely (about 3-4 hours).
  • Gently peel parchment paper from the meringue and, using 2 metal spatulas, transfer meringue to a cake stand.
  • In a medium bowl, beat the whipped cream until stiff peaks form. Pour the whipped cream mixture onto the cooled meringue and spread evenly over meringue’s top using a rubber spatula.
  • Decorate with mangoes and mango sauce.