Ingredients:
4 egg whites
1 cup caster sugar
1 mango, peeled, seeded and sliced
2 kiwi fruit, peeled and sliced Mango Sauce
1 mango, peeled, seeded and pureed
1 tablespoon icing sugar
Juice 1/2 lime
Kiwi Fruit Sauce
3 kiwi fruit, peeled and pureed
1 tablespoon icing sugar
Juice 1/2 lemon

Preparation:
Whisk egg whites until stiff, add caster sugar and whisk until dissolved.
Line a baking tray with aluminium foil and spoon, meringue into the middle.
Smooth meringue with a spatula to make a 22 cm diameter circle.
Using fork, fluff the sides to give an uneven texture, leaving a hollow in the middle.
Cook in an oven preheated to 120 degree C (240 degree F) for 1 1/2 hours.
Allow to cool in the oven with the doors ajar.
Peel away aluminium foil. Mango Sauce: Puree mangoes with icing sugar and lime juice.
Chill thoroughly.
Kiwi Fruit Sauce: Treat kiwi fruit in the same way, first passing through sieve to remove black seeds: chill well.
Spoon Mango Sauce on half a 25 cm serving plate (with sides). Spoon the Kiwi Fruit Sauce onto the other half. Place the meringue shell on top of sauce and fill the hollow with fruit. Place mango slices on the same side as the Kiwi Fruit Sauce and the kiwi fruit slices on the Mango Sauce Side.
Dust with icing sugar and serve.
Serves 8.

Ingredients:
1 mango, peeled, seeded and roughly chopped
1 pawpaw, peeled, seeded and roughly chopped
1 tablespoon lemon juice
4 egg yolks
2/3 cup icing sugar
3/4 cup thickened cream, whipped

Preparation:
Puree mango and pawpaw together with lemon juice. Set aside. Combine eggs and icing sugar in the top of a double boiler.
Whisk mixture until eggs are pale in colour and thick. Remove from heat and whisk a further 2 minutes.
Fold the fruit puree gently into the egg mixture. Add cream and mix until well blended.
Pour into decorative 1 litre metal mould and freeze for a minimum of 3 hours.
To remove, dip the mould in very hot water for 30 seconds before turning out, or scoop out as ice cream balls.
Serves 6-8
Note: Canned mangoes can also be used in this recipe.

Ingredients:
2 egg yolks at room temperature
1/2 teaspoon dry mustard
Salt, to taste
1 cup olive oil
1-2 tablespoons lemon juice
Sugar, to taste
1 mango, peeled, seeded and pureed
1/4-1/2 teaspoon lemon
Pepper

Preparation:
Combine egg yolks, mustard and salt in bowl. Whisk with a balloon whisk until thick and pale.
Add oil drop by drop, whisking constantly until all the oil has been incorporated and mixture is smooth.
Whisk in remaining ingredients.
Alternatively, this procedure can be followed using a food processor.
Store in refrigerator until required.
Serve as an accompaniment to prawns and lobster.
Makes 1 1/2 cups.

Ingredients:
2 mangoes, peeled, seeded and pureed
1 tablespoon Madeira
50 gm butter
2 green chillies, finely chopped
1 teaspoon caraway seeds
Salt and freshly ground pepper, to taste

Preparation:
Combine mango and Madeira until smooth.
Melt butter in a pan, add all ingredients, cover and simmer 8 minutes, stirring.
If sauce becomes too thick, thin with a little water.
Store in refrigerator.
Serve hot or cold with beef, pork, fish, chicken and rice dishes.
Makes approximately 1 1/2 cups.

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