Method

• 1.
  Preheat oven to 90°C. Line 2 baking trays with baking paper.
• 2.
  Place eggwhites and a pinch of fine salt in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add sugar, 1 tbs at a time, whisking constantly until all sugar is added. Whisk for a further 8 minutes or until thick and glossy. Using a palette knife, spread mixture over prepared trays in a smooth 3mm-thick layer. Bake for 2 hours, swapping trays halfway, or until crisp and dry. Set aside to cool completely, then break into shards.

• 3.
  Toss mango and zest and juice of 1/2 a lime in a bowl. Stand for 1 hour to marinate.
• 4.
  Meanwhile, combine mascarpone with remaining lime zest and juice.
• 5.
  Serve mango, mascarpone mixture and meringue shards with extra lime cheeks.