Method

• 1.
  Preheat the oven to 140°C and line a baking tray with baking paper.
• 2.
  Place the egg whites and sugar in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Whisk constantly for 6-8 minutes until the sugar has dissolved and the mixture is thick. Transfer to an electric mixer and continue to whisk for 10 minutes or until the meringue mixture is cool, stiff and glossy. Fold in the cornflour and vinegar, then use a skewer to swirl the yellow food colouring through the meringue mixture.

• 3.
  Place 6 dollops of meringue mixture on the baking tray, making a shallow indent in the top of each with the back of a spoon. Bake for 1 hour, then turn off the oven and allow the meringues to cool completely in the oven with the door slightly ajar.
• 4.
  Meanwhile, for the mango mojito sauce, whiz all the ingredients together in a food processor until smooth.
• 5.
  To serve, top the meringues with the whipped cream, garnish with extra mango and mint leaves, and drizzle with the mango mojito sauce.