Separate the eggs.

Remove the flesh from one mango and chop roughly.

Peel the second mango and cut into cubes.

Preheat the oven to 130ºC.

Line the baking trays with parchment paper.

Draw six circles of approx. 6cm diameter (use a glass or a pastry cutter as a guide to help) on each of the parchment paper.

Fit the Whisk tool to the machine.

Add the first item of Ingredients 1 (egg whites) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 5 until soft peaks formed.

While the machine is running, gradually add the next item of Ingredients 1 (sugar) into the Mixer bowl.

Mix on speed 5 until the meringue is stiff and shiny.

Add the next three items of Ingredients 1 (cornflour, vinegar, vanilla) into a small bowl.

Stir to combine.

Fold the mixture through the whisked eggs.

Spoon or pipe the meringue onto the parchment paper into the circles then spread and smooth to fill the space.

Using the back of a spoon, make an indentation in the centre and make the meringue slightly higher at the sides to hold the cream and fruit later.

Bake at 130ºC for about 1 hour until dry.

Turn off the oven and leave them for a further 1 hour before taking them out.

Let cool completely on the parchment paper on a cooling rack.

Assemble the Food Processor attachment to the machine.

Fit the knife blade to the Food Processor bowl.

Add the first item of Ingredients 2 (mango flesh) into the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Blend until smooth and set aside.

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Add the remaining Ingredients 2 (whipping cream) into the Mixer bowl.

Attach the Mixer Bowl to the machine.

Mix until soft peaks.

Transfer the mango puree to the cream and gently fold through briefly so that you get a marbled effect. 

Put a spoonful of cream in the hollow of the meringue.

Top with some diced mango and drizzle with passionfruit.