Preheat your oven to 120°C (250°F). Beat egg whites until foamy, gradually add sugar until glossy stiff peaks form, about 8-10 minutes. Fold in vinegar and cornstarch.

Shape the meringue into an 8-inch round on parchment paper and bake for 1.5 hours. Allow cooling in the oven for 2 hours.

For lime curd, whisk lime juice, sugar, and butter in a double boiler until dissolved. Gradually whisk in tempered egg yolks and stir until thickened, about 10 minutes.

For mango cream, blend diced mango, powdered sugar, and vanilla extract until smooth. Chill a bowl and whip cream until soft peaks form, then fold in mango purée.

Once the meringue has cooled, spread a layer of mango cream over it, add blueberries and banana slices, drizzle lime curd, and garnish with mint leaves and edible flowers.

Refrigerate until ready to serve.