Preparation time: 40 minutes, plus freezing time
1 Place the water and 150g sugar in a small saucepan and heat over medium heat until the sugar has dissolved. Immediately bring the mixture to the boil and place a sugar thermometer in the syrup.
2 Meanwhile, beat the egg yolks until thick, creamy and light yellow in colour.
3 Boil the syrup until it registers 120°C on the sugar thermometer. Drop a little of the boiling syrup in a glass of cold water – it is ready if it forms a firm, hard ball (it should also start caramelising around the edges). This should all take about 5 – 7 minutes, depending on how quickly the syrup boils. Remove from heat immediately when it is ready.
4 Beat the egg yolks while adding the boiling syrup very slowly. The mixture will double in volume and become very creamy. Set aside.
5 Peel the mangos and cut the flesh from the pip – you should have about 350g. Place in a food processor and purée them. Add to the egg yolk mixture and stir through.
6 Spoon the granadilla pulp from the shells and divide between eight small individual moulds.
7 Whisk the egg whites and lemon juice together. Gradually add the remaining sugar and whisk until you have a smooth, shiny meringue. Now fold the mango mixture into the meringue, using a large metal spoon. Whip the cream until stiff and fold it into the mango mixture.
8 Spoon the mixture onto the granadilla pulp in the moulds and freeze them in the freezer until they are hard.
9 To serve Dip the moulds briefly in cold water and turn them out.
Words and image: Home magazine