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1
Preheat the oven to 140C/120C Fan/Gas 1.
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2
Line a baking tray with baking paper.
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3
Mix the cornflour with the vinegar and vanilla.
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4
Set aside.
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5
Mix together the icing and caster sugars and set aside.
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6
Put the egg whites in a large, clean, dry bowl and whisk at a slow speed until foamy - this is easier with an electric mixer.
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7
Increase the speed and whisk until it forms stiff peaks.
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8
Add the sugars a spoonful at a time, whisking until stiff again after each addition.
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9
When all the sugar is added, whisk until the meringue forms stiff, glossy peaks.
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10
Add the cornflour mixture and whisk for a few seconds.
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11
Fold in the dessicated coconut.
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12
Put on the baking paper and shape with the back of a large spoon to make a 22cm round with raised edges.
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13
Bake for 1 hour 15 minutes, or until the meringue is crisp on the outside and mallowy inside.
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14
It's ready when the paper can be peeled away easily.
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15
Turn off the oven and leave the meringue inside for another 30 minutes.
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16
Put the meringue case on a large plate.
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17
Whip the cream until it just holds its shape.
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18
Fold in some of the mango and pile into the meringue case.
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19
Decorate with the rest of the mango and chopped mint.
