Method

• 1.
  Place the mango skins in the freezer to use as serving bowls. Roughly chop the mango flesh and place in a blender with lime juice, sparkling water and 1/2 tsp salt and whiz until pureed. Transfer to a 4-cup (1L) capacity shallow baking tray and place in the freezer. Once frozen, use a fork to scrape and fluff the mixture. Keep frozen until ready to serve.

• 2.
  For the passionfruit curd, place the passionfruit pulp in a small saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly. Meanwhile, place the egg yolks and sugar in a heatproof bowl set over a pan of gently simmering water (make sure the bowl does not touch the water). Whisk continuously until pale, thick and fluffy. Gradually whisk in the passionfruit until combined. Whisk continuously for 5-6 minutes until mixture reaches 80°C on a kitchen thermometer and mixture has thickened. Gradually whisk in butter until combined. Do not add too quickly as the mixture will split.
• 3.
  Place 50ml cream in a small saucepan over medium heat and bring to a gentle simmer. Remove from the heat. Squeeze excess water from the gelatine and stir into cream. Combine gelatine mixture with the passionfruit mixture, stirring to dissolve. Transfer to a container, cover with a circle of baking paper and refrigerate for 1 hour or until set. Whip remaining 130ml cream with icing sugar in a bowl then fold into the cooled curd.
• 4.
  Pipe or spoon the passionfruit curd into the frozen mango skins. Top with extra chopped mango and spoon over granita. Serve in a chilled bowl over crushed ice.