1. Prepare the mango curd: In a small saucepan, whisk mango purée, yolks, sugar, and lime juice over low heat. Stir constantly for 4–5 minutes until thickened. Remove from heat, stir in butter, and chill until set.

2. Make the miso caramel: Combine brown sugar and butter in a saucepan. Heat over medium until bubbling. Add cream and miso paste. Whisk until smooth. Let it cool slightly.

3. Whip the meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar. Beat until stiff, glossy peaks form. Fold in vanilla.

4. Shape the meringues: Spoon meringue onto a parchment-lined baking tray in cloud-like rounds. Create shallow centers for the filling.

5. Bake: Bake at 110°C (230°F) for 1 hour. Turn off oven and let meringues cool inside for another hour to keep centers soft.

6. Fill and swirl: Once cooled, fill each meringue with mango curd and miso caramel. Swirl gently with a toothpick.

7. Optional garnish: Add powdered sugar, mango cubes, or toasted sesame seeds before serving.