2 ripe mangoes, peeled and halved, stone removed
5 passion fruit, sliced in half
350g/12oz caster sugar
1 tsp cornflour
icing sugar, for dusting (optional)
25g/1oz pistachio nuts, chopped
1 tsp white wine vinegar
300ml/Β½ pint double cream
6 large free-range egg whites
3 tbsp limoncello liqueur