Preheat the oven to 100 °C. Line a baking tray with baking paper. Draw a circle of 22 cm Æ on the baking paper and turn it over.
Separate the eggs. Beat the egg whites in a spotlessly clean bowl with the mixer ( with clean, grease free whisks)until white and frothy. Add the sugar spoonful by spoonful. After each spoonful, beat the egg whites until the crystals have completely dissolved - count to 20 between each spoonful of sugar. Once all the sugar has been added, continue to beat for at least 5 minutes or until all the sugar has completely dissolved.
Squeeze the lime. Add 1 tablespoon of juice and the cornflour to the stiff egg whites. Fold carefully through the mixture. Spread the meringue mixture evenly over the circle on the baking paper.
Place the pavlova in the middle of the oven and bake for about 90 minutes until crisp. Leave to cool in the oven.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Whip the cream with the mixer until stiff and divide it over the cooled pavlova. Garnish with the mango and physalis, and the sprigs of mint.
