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Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition; beat until sugar is dissolved. Beating should take about 10 minutes. Cut a 10" circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over foil. Bake at 120°C for 1½ hours or until meringue feels firm to touch. Turn oven off, leave door closed, allow pavlova to cool in oven. Carefully peel away foil, place pavlova onto serving dish. Puree 1 mango, add Grand Marnier. Whip cream until firm peaks form, fold in mango. Spread over pavlova, decorate with remaining sliced mangoes, kiwi fruit and strawberries, if desired.
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