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1
Peel the mangoes and dice half of one of them into 5mm dice, puree the rest of the flesh, pass through a fine sieve.
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2
Do the same with the Pineapple.
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3
Cut the passion fruit in half and pass the pulp through a fine sieve, add 3/4 to the mango puree.
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4
Add the remaining 1/4 to 20g of the sugar, bring to the boil to dissolve the sugar then add to the mango and pineapple dice and reserve.
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5
Separate the egg yolks from the whites.
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6
Split the vanilla pod and add to the milk, cream, glucose and half of the sugar, and bring gently to the boil.
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7
Pass the mixture through a fine sieve to remove the vanilla pod and pour directly over the egg yolks, mixing with an electric stick blender, the mixture will double in volume.
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8
Pour into a bowl and cover directly onto the top with cling film to stop any air getting to the mixture.
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9
Allow to cool, preferably overnight.
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10
Blend the mango and passion fruit mixture into the custard.
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11
Churn in an ice cream maker and turn into 4 bomb moulds, allow to set properly in the freezer for a few hours.
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12
With 40g of water in a saucepan, add the remaining 100g of sugar and dissolve.
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13
Bring to the boil.
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14
Whisk the egg whites in an electric whisk to stiff peaks and with the motor still running, pour in the boiling syrup.
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15
Keep whisking until the mixture has cooled.
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16
Turn the Ice cream out of the bomb moulds and pipe decoratively with the meringue mixture.
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17
Put back into the freezer until required.
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18
Pre heat the oven to 200 degrees C and put the Alaska into the oven for a few minutes until it starts to brown, remove and plate with the diced mango and passion fruit sauce, serve immediately.
