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To make the meringue, preheat the oven to 225°F. Line a large baking sheet with parchment paper.
Make 8 mounds of meringue on the prepared baking sheet, leaving about 1½ inches between each. Using a large spoon, make an indentation in each mound (this will hold the fruit filling), spreading the meringue out until each mound is about 3½ inches in diameter.
Bake on the middle rack of the oven until the meringues are dried and crisped on the outside but not tan or browned, about 1 hour. Turn off the oven; crack the oven door and leave the meringues to cool in the oven for 1 hour. Remove from baking sheet and store in an airtight container up to 3 days.
To make the sauce, combine strawberries, orange juice, powdered sugar and lemon juice in a blender and blend until smooth; taste and add more sugar or lemon if desired.
To assemble the pavlovas, fill each meringue base with prepared mango and pineapple, drizzle with strawberry sauce and garnish with mint.