Aquafaba Pavlova with Mango, Mint, and Lime Coconut Cream

Ingredients

• 1/2 cup aquafaba liquid (from 14oz can of chickpeas)
• 1/4 tsp cream of tartar
• 1/8 tsp xanthan gum
• 3/4 cup granulated sugar
• 1 tsp butterfly pea flower powder (optional)
• 13 1/2 oz coconut cream (chilled for 24 hours)
• 1 Tbsp lime zest
• 26 oz mango (look for a large ripe mango, like an R2E2)
• 2 Tbsp freshly chopped mint
• Edible flowers for garnish (optional)