Step 1: Preheat the Oven and Prepare the Meringue

Start by preheating your oven to 225°F (110°C). This low temperature is perfect for slowly drying out the meringue to get that chewy, crisp texture without browning it.

Next, line two baking sheets with parchment paper. You’ll need two sheets because the meringue will be baked in two separate layers. Using a pencil, trace a 9-inch circle on each sheet of parchment to guide the size of your meringue layers. Flip the parchment over so the pencil marks are on the underside, and the meringue won’t come in contact with them.

In a large, clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on low speed until they begin to foam. Add a pinch of salt and cream of tartar, and gradually increase the speed to medium. Continue to beat until the egg whites form soft peaks. This means the egg whites will hold a gentle shape when you lift the beaters, but the tips will curl over slightly.

Once you’ve reached soft peaks, begin adding the granulated sugar, one tablespoon at a time, beating on high speed. Continue to beat for about 5-7 minutes, until the meringue forms stiff peaks. The meringue should be glossy and smooth, and when you lift the beaters, the peaks should stand straight up without falling over.

Finally, add vanilla extract and beat for another 30 seconds to incorporate.

Step 2: Bake the Meringue Layers

Spoon the meringue into two even portions, one for each baking sheet. Use a spatula to spread the meringue into the traced circles, smoothing the tops. Try to make the layers as even as possible so they bake evenly.

Place the baking sheets in the preheated oven and bake for about 1 1/2 hours, or until the meringues are dry to the touch and lift easily off the parchment paper. Avoid opening the oven door too much while baking, as this can cause the meringue to collapse.

Once baked, turn off the oven and let the meringue layers cool completely inside the oven with the door slightly ajar. This slow cooling helps prevent cracking.

Step 3: Prepare the Mango Sorbet

While the meringue layers are cooling, it’s time to make the mango sorbet. Begin by peeling and cubing your mangoes. If you prefer a smoother consistency, you can use frozen mango chunks or store-bought mango puree. Place the fresh mango pieces in a blender or food processor, and blend until smooth.

In a medium bowl, combine the mango puree with simple syrup and lime juice. Taste the mixture to check the sweetness; if it’s too tart, you can add a bit more simple syrup. Once you’re satisfied with the flavor, pour the mango mixture into a shallow dish or ice cream maker, and freeze.

If you’re using an ice cream maker, churn the mixture according to the manufacturer’s instructions until it reaches a sorbet-like consistency. If you’re freezing it in a dish, place it in the freezer and stir every 30 minutes until it firms up, about 3 hours. You want it to be scoopable but still slightly soft to spread over the meringue layers.

Step 4: Whip the Cream

While the sorbet is freezing, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip—stop as soon as the cream holds its shape but isn’t too stiff.

Step 5: Assemble the Cake

Once the meringue layers have cooled completely and the mango sorbet is firm but spreadable, it’s time to assemble the cake.

Place one meringue layer on a large serving platter. Spread a generous layer of the mango sorbet over the meringue, smoothing it out to the edges. Then, top the sorbet layer with a light spread of whipped cream.

Carefully place the second meringue layer on top of the first, and repeat with another layer of mango sorbet and whipped cream. You may want to leave a bit of whipped cream for garnish at the end. Once assembled, place the cake in the freezer for about 30 minutes to firm up and set.

Step 6: Garnish and Serve

Before serving, garnish the cake with a dollop of whipped cream on top and fresh fruit like sliced mango or berries. You can also sprinkle a little lime zest or even a few edible flowers for an elegant touch. Slice the cake using a serrated knife for clean, even slices, and serve immediately.