Mango Pavlova - Angler
Impress your guests at home with a popular Angler recipe. Executive Chef, Gary Foulkes gives his recipe for the ultimate Mango Pavlova
Ingredients
- 1kg Greek yoghurt
- 60g Yoghurt powder
- 700ml Water
- 250g Caster sugar
- 100g Trimoline
- 400g Isomalt sugar
- 300g Fondant
- 300g Glucose syrup
- Mango powder (see method below)
- 250g Mango purée
- Yoghurt acid
- Meringues
- Yoghurt ice cream
- Mango tuile
- Mango purée
- Coconut cream
- Fresh mangos
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