Preheat your oven to 245 degrees F. Trace around an 8 inch cake pan with pencil onto a sheet of parchment paper.
In the bowl of a stand mixer or using an electric whisk, beat your egg whites on low-medium until soft peaks form. This should be around 5 minutes.
Turn your mixer down a notch and add your sugar, one tbsp at a time, counting to 20 between each addition. Once all the sugar is all added, increase the speed to medium-high and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth.
Add in your cornstarch and cream of tartar and whisk for a few seconds, just long enough to incorporate.
Use a rubber spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
Bake for 90 minutes then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours.
Once ready, top with your whipped topping and sliced mangos. Enjoy!
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