4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces
1. In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the cream and continue beating until the mixture is thick and creamy. Gently mix in the mango pieces.
2. Cover and freeze until almost set. Take out, beat again and return to the freezer to set overnight.
3. One hour before serving, place the Ice cream in the refrigerator to soften a little.