limited ingredients

• 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.