Mango Ice-Cream Loaf
TOTAL TIME: 30 MINUTES + CHILLING TIME
2 ripe mangoes, peeled and flesh chopped
1 lime, juiced
300 ml thickened cream
½ teaspoon vanilla extract
2 egg whites, at room temperature
A pinch of Cream of Tartar
⅓ cup caster sugar
1 ripe mango, flesh sliced
3 passionfruit, pulp removed
Line an 8-cup (about 25 cm long x 12 cm wide) loaf pan with baking paper, leaving a 2cm overlap on the long sides of the pan.
Puree mango flesh in a food processor until smooth. Combine pureed mangoes (approx. 1 ½ cups puree) and lime juice in a large bowl. In a clean bowl, whip cream and vanilla together until firm peaks form. Set aside.
Using an electric hand-beater, whisk egg whites with cream of tartar in a large bowl until soft peaks form. Gradually beat in sugar, beating well after each edition. Continue to beat until mixture is very thick and glossy.
Gently fold egg whites and whipped cream into mango mixture until well combined. Spoon into prepared pan. Smooth top, cover with plastic wrap and freeze for 5 hours or until firm. Turn out onto a serving platter. Decorate with sliced mango, drizzle with passionfruit pulp and serve.