Step 1

Preheat oven to 140°C/120°C fan forced. Draw eight 8cm circles on 2 sheets of baking paper. Place the baking paper, ink-side down, on 2 baking trays.

Step 2

Use electric beaters with whisk attachment to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoonful at a time, until sugar has dissolved and mixture is thick and glossy. Beat in lime rind, 1 tsp juice and cornflour until well combined. (Be careful not to overbeat.)

Step 3

Divide meringue among marked circles on paper. Use a palette knife or back of a spoon to shape. Make a slight well in the centre of each. Bake, swapping trays halfway through cooking, for 1 hour or until crisp and dry. Turn off oven. Leave meringues in oven, with door slightly ajar, for 2 hours to cool completely.

Step 4

Place banana, frozen mango, milk and remaining lime juice in a food processor and process until thick and smooth, scraping down side occasionally (this will take 3-4 minutes).

Step 5

Top meringues with nice cream, fresh mango, berries and flowers, if using, and serve immediately.