Sunny side up

Prepare a bain-marie – Place a bowl over a pot of simmering water.
Combine egg whites & sugar – Add the egg whites, sugar, and salt to the bowl. Whisk constantly until the sugar is completely dissolved and the mixture is 70°C. 
Whip to stiff peaks. Transfer the mixture to a stand mixer and beat on high speed until it turns glossy, and holds stiff peaks.
Pipe in round disk and st. honore style on the side of the disk.
Bake in a 100°C. oven for 1 hour. Let in dry in a 45°C. oven overnight (at least 10 hours).

Boil 1/3 of the cream, add the bloomed gelatine and chocolate. let this desolve before adding the remaining cold cream. mix with a handblender and let this cool down overnight. whip like whipped cream and add the center of the pavlova's.

Cut the mango in small cubes. Make a syrup with vanilla, sugar and water A, let it boil until it's slightly caramelized. Pour in the mango puree. Mix the cornstarch with water B and add to the caramel/mango syrup. Mix this with the mango cubes and profumi d'italia.