Instructions: Beat egg whites until light. Add sugar gradually and beat until firm. Beat in vanilla. Beat in vinegar.

Outline a 9"/24 cm circle on parchment paper and place on a baking sheet.

Spoon egg white into the circle. Bake in a preheated 250F/150C oven for 1 to 2 hours or until just beginning to brown lightly. Remove from oven and cool. (Freeze if not using immediately.) Meringue should be crusty on the outside but soft inside.

Peel mangoes, reserve half of one for garnish. Dice remaining fruit and puree. Place puree in a saucepan and cook, stirring constantly, until reduced to about 1 cup/250 mL and is very thick. Chill.

Combine yogurt cheese with sugar and orange liqueur. (Or whip cream with sugar and orange liqueur.) Reserve.

Just before serving, spread mango puree over meringue. Then spread yogurt or cream mixture over meringue. Arrange fruit on top. Place mint sprigs and edible flowers on fruit.

NOTE: To make yogurt cheese, spoon a 750 mL container of 1% yogurt (or whatever natural yogurt you prefer) into a strainer lined with cheesecloth that you have set over a bowl. Cover with plastic wrap and allow yogurt to drain three hours to overnight.

NOTES : Makes 6 to 8 servings

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