Meringue
4 egg whites
1 pinch of salt
3/4 cup (cup) of powdered sugar
1/4 cup (cup) of confectioner's sugar
1 tablespoon of white wine vinegar
1 tablespoon of vanilla
Filling and topping
3 mangos
1 1/2 cups (cup) of whipped cream
1 bottle of white wine
3 cups (cup) of water
1 cup (cup) of sugar
1 teaspoon of ground cinnamon
3 leaves of bay laurel
2 sticks of cinnamon
Meringue
4 egg whites
1 pinch of salt
3/4 cup (cup) of powdered sugar
1/4 cup (cup) of confectioner's sugar
1 tablespoon of white wine vinegar
1 tablespoon of vanilla
Filling and topping
3 mangos
1 1/2 cups (cup) of whipped cream
1 bottle of white wine
3 cups (cup) of water
1 cup (cup) of sugar
1 teaspoon of ground cinnamon
3 leaves of bay laurel
2 sticks of cinnamon
Make the topping: mix the wine with the water
Add the sugar, salt, bay leaves, and cinnamon
Heat over low heat and stir until the sugar dissolves
Peel the mangos and place them in a pan with the wine
Cook over low heat until they are tender but still firm
Let it rest overnight in the refrigerator
For the meringue: make a circle of the desired size on a piece of parchment paper and grease a baking dish with the paper. Reserve
Beat the egg whites with salt and sugar at low speed until the cream is uniform
Increase the speed of the mixer and beat for another 10 minutes
Add the confectioner's sugar, vinegar, and vanilla and beat again
With a spatula, spread the meringue over the circle and make the edges higher
Bake the meringue in a medium oven until the edges are crispy
Let it cool and remove the paper carefully
Cut the mangos and reserve them again overnight in the refrigerator
Reduce the cooking liquid of the mangos over low heat to obtain 1 cup (cup) of syrup
