1 cup of chopped mangosteen segments
1 cup of dry champagne
2 egg whites
3 tablespoons of sugar
6 lime slices
Peel the mangosteen and chop the fruit, then push the flesh through a fine sieve to extract the puree. Stir the champagne into the puree. Whip the egg whites, mix in the sugar, and then fold the mixture into the fruit puree and freeze. After 2 hours, fork through the mixture. Decorate with lime slices before serving.
Recipe by Alison & Digby Gotts of Cape Trib Exotic Fruit Farm, www.capetrib.com.au