- 1LB/500G MANGO
- 1/2 CUP WHITE SUGAR
- 2 EGG WHITES
- 2 TABLESPOONS CREAMED COCONUT
- 1 TABLESPOON LEMON JUICE
Add sugar and 2 cups of water to a saucepan, gently simmer until sugar has dissolved and a syrup has formed. Add lemon juice and allow to cool. Place mango flesh, creamed coconut and syrup mix into a blender, process until smooth. Beat egg whites until fluffy then slowly combine with the mango mixture. Pour mixture into a freezer proof container, cover and freeze until just firm.