Ingredients Edit

Directions Edit

  1. Peel, pit and chop fruit.
  2. Puree with honey and ginger in blender or food processor.
  3. Bring puree to boil in small saucepan.
  4. Gradually whisk in beaten egg yolk, then set aside to cool.
  5. Beat egg whites with salt and cream of tartar until soft peaks form.
  6. Gradually beat in sugar until stiff peaks form.
  7. Stir yogurt into mango mixture then fold in egg whites.
  8. Spoon into a shallow metal pan and freeze until firm, stirring occasionally.
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