INGREDIENTS

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.
Converted by MC_Buster.  NOTES : Makes 6 to 8 servings  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1581
Calories From Fat: 551
Total Fat: 62.7g
Cholesterol: 230.7mg
Sodium: 400.2mg
Potassium: 496.4mg
Carbohydrates: 217.6g
Fiber: <1g
Sugar: 201.7g
Protein: 25.4g