Directions

1. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed, gradually adding caster sugar. Continue mixing until the sugar is dissolved — test by rubbing the mixture between your fingers. It should feel smooth and not grainy.
2. Add vanilla paste, vinegar, and cornflour to the meringue.Whisk for another 25–30 seconds until fully combined.
3. Line a baking tray with greaseproof paper. Spoon 8 large portions of the meringue onto the paper, spacing them evenly. Use the back of a spoon to create a well in the center of each.
4. Generously sprinkle coconut flakes over the meringues. Bake in a preheated oven at 110°C for 1 hour 20 minutes, or until set but chewy in the center.
5. Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight.
6. In a bowl, combine the whipping cream, lime zest, and icing sugar. Whip until soft peaks form.
7. Slice mango cheeks lengthwise. Fan out the slices and roll them into flower shapes. Drizzle the flowers with fresh lime juice.
8. Add a small dollop of cream to a plate to anchor the meringue. Place the meringue on top and add a generous spoonful of lime cream.
9. Top with a mango flower and serve.