Ingredients

· 4 egg whites

· 155 g caster sugar

· 1 lime, rind finely grated

· 5 teaspoons fresh lime juice

· 2 teaspoons gluten-free cornflour

· 2 bananas, chopped

· 250 g frozen mango

· 60 ml unsweetened coconut milk

· 1 mango, thinly sliced

· Berries, to serve

· Edible flowers, to decorate

Method

Preheat the oven to 140°C. Draw eight cm circles on two sheets of baking paper. Place the baking paper, ink-side down, on two baking trays. Use electric beaters to whisk egg whites until soft peaks form. Gradually add sugar, one tablespoonful at a time, until sugar has dissolved and mixture is thick and glossy. Beat in lime rind, one teaspoon juice and cornflour until well combined. Divide meringue among marked circles on paper. Use a palette knife to shape. Make a slight well in the centre of each. Bake, swapping trays halfway through cooking, for one hour or until crisp and dry. Turn off oven. Leave meringues in oven, with door slightly ajar, to cool completely. Process the banana, frozen mango, milk and remaining lime juice until thick and smooth, scraping down side occasionally. Top the meringues with nice cream, fresh mango, berries and edible flowers. Serve.