Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Summer Days
30 min
30 min
8 servings


  • 500 milliliters (17 ounces) heavy whipping cream
  • 80 grams (1/3 cup) confectioners' sugar
  • 1 store-bought meringue nest (approximately 360 grams/13 ounces)
  • 1/2 pint mango sorbet, softened slightly
  • 1/2 pint passion fruit sorbet, softened slightly
  • 2 mangoes, cubed
  • 4 passion fruit, cut in half, pulp and seeds scooped
  • 50 grams (1.75 ounces) pistachios, chopped
  • 15 grams (.5 ounces) fresh mint leaves


Whip the cream and confectioners' sugar to soft peaks.

Start assembling the Pavlova by setting the meringue nest on a cake stand. Pile the whipped cream in the well of the nest. Next, pile on scoops of the mango and passion fruit sorbets. Arrange mango pieces around the edge of the sorbet. Drizzle the passion fruit over the top. Finally, scatter over the pistachios and mint leaves. 

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