1Line a baking tray with baking paper and draw a 22cm circle onto the paper. Beat the egg whites in a large mixing bowl until stiff, then gradually whisk in the castor sugar, beating well after each addition. Beat until stiff and very shiny, then fold in the cornflour, vinegar and vanilla essence.
2Spoon the meringue onto the baking paper, using the circle as your guide. Create a slight hollow in the centre of the meringue using the back of a spoon. Bake in a preheated oven for 1¼ to 1½ hours until golden but still soft in the centre. Don't worry if the meringue cracks a little. Remove from the oven and set aside until ready to serve.
3Fruit filling Place the fruit in a large mixing bowl. Mix the lemon juice and honey in a small bowl, add to the fruit and stir to coat. Refrigerate until ready to serve.
4Blend the mango in a food processor until smooth. Beat the cream until stiff, then fold into the mango purée.
5Just before serving, place the meringue on a serving platter. Spoon the mango cream onto the meringue, top with the fruit mixture and serve immediately.