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1
Preheat the oven to 250 degrees.
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2
Butter and flour a cookie sheet and the ring of a bottomless nine-inch springform mold.
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3
Set the ring in the center of the cookie sheet.
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4
Beat the egg whites and the salt in a mixing bowl until foamy.
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5
Add the sugar, one tablespoon at a time, while continuing to beat the egg whites, until shiny and stiff.
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6
Do not overbeat or they will be dry and grainy.
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7
Dissolve the cornstarch with the cider vinegar in a small bowl.
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8
Fold the mixture into the egg whites.
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9
Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.
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10
Bake for one and one-half hours and cool.
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11
The meringue will sink away from the crust while cooling; do not be concerned.
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12
When the meringue is completely cool, unmold by removing the ring gently, and loosen the bottom of the meringue shell from the cookie sheet with a knife or spatula.
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13
Put the shell on a serving plate.
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14
Peel the mangos and cut the flesh away from the pits.
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15
Puree it in a food processor or blender.
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16
Whip the cream in a chilled mixing bowl until it forms a stiff peak.
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17
Fill the depression in the middle of the meringue with the mango puree.
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18
Spread the whipped cream on the meringue, starting from the sides and leaving a three-inch circle of the mango puree exposed in the center.
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19
Garnish the edge and sides of the cake with the blueberries and raspberries.
