1. 1. In a medium bowl, gently mix together the diced mango and raspberries. Set aside.

2. 2. In a large bowl, whip the heavy cream until stiff peaks form, yielding about 3 cups of whipped cream.

3. 3. Place the meringue cake layers on a flat surface. Evenly divide and spread the whipped cream over the top of each meringue layer.

4. 4. Spoon the mango-raspberry mixture over the whipped cream layer on one of the meringue cakes.

5. 5. Carefully place the second meringue cake on top of the fruit layer, whipped cream side up, to form a sandwich.

6. 6. Place the assembled cake in the freezer for at least 2 hours to set.

7. 7. When ready to serve, remove the cake from the freezer. Let it soften for a few minutes, then slice and serve chilled. Garnish with extra raspberries and mango, if desired. Handle sharp knife with care when slicing the frozen cake.