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- Peel, pit and chop fruit.
- Puree with honey and ginger in blender or food processor.
- Bring puree to boil in small saucepan.
- Gradually whisk in beaten egg yolk, then set aside to cool.
- Beat egg whites with salt and cream of tartar until soft peaks form.
- Gradually beat in sugar until stiff peaks form.
- Stir yogurt into mango mixture then fold in egg whites.
- Spoon into a shallow metal pan and freeze until firm, stirring occasionally.