Purée half of the mango with the lime juice in a food processor.
Mix the diced remaining mango with mint, lime zest, and vanilla seeds.
Combine the mango purée with the diced mango mixture.
Dissolve sugar, water, and liquid glucose in a pan and bring to a boil.
Clean sugar crystals from the pan sides using a wet pastry brush.
Heat the syrup to 115°C using a sugar thermometer.
Whisk egg whites in a clean bowl until soft peaks form.
Slowly pour the hot syrup into the whites while whisking until thick and cold.
Boil milk with the vanilla pod then reduce to a simmer.
Shape the meringue into quenelles using two dessert spoons.
Poach quenelles in simmering milk for 2 minutes per side.
Divide salsa into dishes and top with the warm poached meringues.