Method

• 1.
  For the mango sorbet, whiz all ingredients, 160ml water and 1/2 tsp fine salt in a blender until smooth. Pass through a fine sieve. Place in a chilled ice cream machine (see note). Churn sorbet following manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
• 2.
  For the Swiss meringue baubles, preheat oven to 100°C. Grease a large baking tray and line with baking paper. Whisk all ingredients together in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until mixture is white and doubled in volume. When you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot (see note on previous recipe). Transfer to a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form. Cut piping bag to make 1.5cm opening. Spoon meringue into bag. Pipe 5cm mounds 3cm apart on prepared tray. Bake for 1 hour 30 minutes. Turn oven off, leave meringues to cool in oven with door ajar.
• 3.
  Decorate baubles with rose gold leaf. To serve, sandwich baubles with a little mango sorbet. Serve immediately.