Preheat the oven to 170°C.
Whisk the egg whites with a pinch of salt. When they are firm, add 2/3 of the sugar and the lemon zest, while continuing to whisk.
In a bowl, combine the cornstarch and the remaining sugar. Add it to the egg whites while continuing to whisk.
The meringue is ready when removing the whip, it forms a bird's beak.
Put the meringue in a smooth piping bag.
First place a disc of meringue on a baking sheet covered with parchment paper. Then draw walls so that the meringue looks like a basket. Sprinkle with a little grated coconut.
Lower the oven temperature to 120°C and bake for 1 hour to 1 hour 30 minutes. Cooking is important. The meringue must be cooked.
Let the meringue cool. Do not handle it until it is at room temperature.
After having placed the full liquid cream and the whips in the freezer for a few minutes, beat the liquid cream into whipped cream with the mascarpone.
When the latter holds together, delicately add the Lemon curd. Refrigerate until assembly.
Place the meringue in a serving dish. Garnish the latter with the Lemon curd whipped cream, making a few irregularities on top.
Cut the mango into regular dice as well as a few slices to decorate, mix it with a dash of lime juice and a tablespoon of sugar.
Place the cubes and slices of mango on the whipped cream then “sprinkle” with the juice and passion fruit pulp.