Whisk the meringue

• Whisk the egg whites with the caster sugar and sea salt until stiff peaks form.
• Add the icing sugar and stir through gently, then fold in the vanilla seeds.

Pipe and bake the pavlova

• Line a baking tray with parchment paper and grease it with baking spray oil.
• Pipe the meringue immediately into a base.
• Bake at 120 °C for 1 hr.

Cool and dislodge

• Allow the meringue to cool completely in the oven.
• Dislodge the base from the parchment paper.

Make the mango gel

• Blend half of the mango with the lime juice and zest until smooth.
• Warm gently in a saucepan to thicken into a gel, then set aside to cool.

Make the ganache montée

• Heat the cream and pour it over the chopped dark chocolate.
• Stir until smooth, then chill until cold.
• Whip the chilled ganache until light and airy.

Assemble the pavlova cake

• Spread the chestnut purée over the meringue base.
• Pipe the ganache montée on top.
• Finish with the mango gel and sliced mango.