Mango ice-cream loaf

Prep 30 mins + chilling time | Serves 8

2 ripe mangoes, peeled and flesh chopped
1 lime, juiced
300ml thickened cream
¹⁄₂ teaspoon vanilla extract
2 egg whites, at room temperature
A pinch of Cream of Tartar
¹⁄₃ cup caster sugar

To serve:
1 ripe mango, flesh sliced
3 passionfruit, pulp removed

Step 1 Line an 8-cup (about 25cm long x 12cm wide) loaf pan with baking paper, leaving a 2cm overlap on the long sides of the pan.

Step 2 Puree mango flesh in a food processor until smooth. Combine pureed mangoes (approx. 1>¹⁄₂ cups puree) and lime juice in a large bowl. In a clean bowl, whip cream and vanilla together until firm peaks form. Set aside.

Step 3 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.

Step 4 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.

Good for you ... Mangoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health.

A source of dietary fibre which is important for the normal function of the intestine.