Method

• 1.
  Remove flesh from mangoes and place in a food processor. Add 50g caster sugar and the zest and juice of 1 lime. Process until smooth then transfer to a bowl. Whip cream lightly, then fold into the mango mixture to combine.

• 2.
  Place mixture in a shallow container and freeze until frozen at the edges. Scoop the passionfruit pulp from the fruit, then add to the gelato mixture. Beat with an electric beater, pour back into container and refreeze.
• 3.
  Alternatively you can use an ice-cream maker. Churn the cream and mango mixture in an ice-cream machine for 10 minutes, or until semi-frozen. Add the passionfruit pulp and churn for a further 10 minutes.
• 4.
  Peel the kiwi fruit, place the flesh in a food processor with remaining caster sugar and lime juice and process until smooth. Refrigerate for 1 hour.
• 5.
  Divide the kiwi puree between serving bowls, top with a scoop of gelato and biscotti.