For the mango purée:

Peel the mangos and chop roughly. Add to a food processor and process until completely smooth and free of lumps.

For the mango curd:

1. Fill a medium sauce pot with a couple inches of water and turn on medium heat. Add mango purée, egg yolks, sugar, fresh lime juice, and salt to a medium sized stainless steel bowl and whisk to combine. Place bowl over the sauce pot with water. The water should not be touching the bowl.

2. Cook over low heat, whisking frequently, until mixture is thick and can coat the back of a spoon, about 7-10 minutes.

3. Turn off heat; add cubed butter and whisk until completely melted and incorporated.

4. Strain through a fine mesh sieve into a clean bowl. Cover directly with plastic wrap (this prevents the curd from developing a skin) and chill in the refrigerator until ready to use. Mixture will further thicken after chilling.

For the pavlova:

1. Line a half sheet pan with parchment paper. Tip: trace circles onto parchment using a yogurt or tupperware lid to ensure all pavlovas are the same size. I used a 5" lid to trace 8 circles.

2. Preheat over to 350° F (oven will be immediately turned down once you put pavlova in).

3. Combine sugar, cornstarch, and salt in a small bowl and set aside.

4. In a large bowl, whip the egg whites until soft peaks form. Gradually add the sugar mixture, one tablespoon at a time, while continuing to whip. Once all the sugar mixture is added, continue whipping until mixture has stiff, shiny peaks. Very gently fold in vanilla and fresh lemon juice.

5. Add meringue mixture to a piping bag fitted with a large star tip. Pipe meringue onto parchment paper, moving in a circular direction. First pipe a bottom layer, then continue piping on top of that layer, leaving a hole in the center that can be filled after baking.

6. Place in oven and immediately turn heat down to 225° F. Allow pavlova to bake until dry, about 1 1/2 hours. Turn off heat and leave in oven to cool completely, about an hour.

To assemble:

Once pavlovas are dry and cool, fill centers with mango curd and fresh raspberries.