Makes 1 litre

Ingredients:
1 C milk
1 C coconut cream
3 eggs
1/2 C sugar
5 passionfruit, pulp only

Method:

1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6 to 8 minutes or until mixture is hot (do not boil or it will curdle). Remove from heat. Allow to cool.
3. Pour mixture into an airtight container. Set aside to cool completely. Cover and freeze for 5 to 6 hours or until almost set.
4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into container, cover surface with plastic wrap and foil. Freeze overnight or until set.

Makes 1 litre

Ingredients:
3/4 C sugar
4 medium ripe mangoes, flesh only
1-2 egg whites

Method:
1. Dissolve sugar and 375ml water over low heat in a small saucepan. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.
3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen.
4. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.