Preheat oven to 140C/120C Fan/Gas 1.

Line a baking tray with baking paper.

Mix cornflour, vinegar, and vanilla extract.

Set aside the cornflour mixture.

Mix icing sugar and caster sugar together and set aside.

Whisk egg whites in a large, clean, dry bowl at slow speed until foamy.

Increase speed and whisk until stiff peaks form.

Add sugar gradually, whisking until stiff after each addition.

Whisk until meringue forms stiff, glossy peaks.

Add cornflour mixture and whisk for a few seconds.

Fold in desiccated coconut.

Shape meringue into a 22cm round with raised edges on baking paper.

Bake for 1 hour 15 minutes, until crisp outside and mallowy inside.

Check if the paper peels away easily.

Turn off the oven and leave meringue inside for 30 minutes.

Place the meringue case on a large plate.

Whip double cream until it holds its shape.

Fold some mango into the whipped cream.

Pile cream mixture into the meringue case.

Decorate with remaining mango and chopped mint.