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1
Preheat oven to 200F.
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2
Line 2 large baking sheets with foil; butter foil.
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3
Beat whites and cream of tartar in large bowl to soft peaks.
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4
Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy.
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5
Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
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6
Spoon meringue into pastry bag fitted with plain 1/2-inch round tip.
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7
Pipe 3 1/2-inch-diameter meringue ring on prepared sheet.
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8
Pipe another ring atop first.
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9
Pipe meringue inside ring to create thin base, covering bottom of ring completely.
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10
Repeat, forming 6 meringue shells total.
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11
Bake meringues 1 1/2 hours (they will not color).
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12
Turn oven off.
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13
Leave meringues in closed oven 1 1/2 hours longer.
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14
(Can be made 1 day ahead.
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15
Store between layers of waxed paper in airtight container.)
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16
Slice 1 1/2 mangoes; chill.
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17
Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar.
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18
Mix in enough water to thin to sauce consistency.
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19
(Can be made 6 hours ahead.
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20
Chill.)
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21
Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks.
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22
Drizzle 1/4 cup mango sauce onto each of 6 plates.
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23
Place 1 meringue on each plate.
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24
Spoon 1/3 cup cream into center of each meringue.
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25
Top with pineapple, kiwi and sliced mango.
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26
Sprinkle with 1 tablespoon ginger.
