Mango Mousse

Light, fluffy and quite sublime, this is the ideal dessert for hot summer days.
2 mangoes
2.5 tablespoons honey
2 tablespoons fresh lime juice
1 quarter cup heavy cream
2 egg whites

Cut the mangoes on both sides of the pit. Reserve a few slices for decoration. Scoop out all of the fruit flesh and puree until smooth. Whip the heavy cream and fold into the mango puree. Beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, make sure there are no lumps. Spoon into individual dessert glasses and garnish with reserved mango slices.

Serves 8.

Mango Ice cream

2 cups pureed mango pulp
2 cups lychee pulp
1 tin coconut cream
1/4 - 1/2 runny honey

Blend all ingredients until smooth and freeze. When set, blend in food processor and freeze again. Repeat this 3 times for a soft serve type texture. Or place directly into an ice-cream machine and freeze.