mangoes Clover honey | 15 grams | 2¾ teaspoons FROSTING AND DECORATION Heavy whipping cream | 450 grams | 2 cups Confectioners’ sugar | 75 grams | ¾ cup Vanilla extract | 5 grams | 1 teaspoon Fruit, for decoration | As desired | As desired Confectioners’ sugar, for dusting | As needed | As needed METHOD DAY 1 You can make the meringues before or after you make the ice cream bases MAKING THE MERINGUES Preheat the oven to 325°F/160°C Place the sliced almonds on a sheet pan and toast for 15 minutes, until golden brown Remove from the heat and allow to cool Reduce the oven to 250°F/120°C Using a pencil, draw two 7-inch circles on parchment paper Flip the paper over and place on a sheet pan On another piece of parchment paper use a pencil to draw twelve 2-inch-long by ¾inch-wide lines, flip the paper over, and place on a sheet pan Make a recipe of meringue following the instructions Transfer the meringue to the pastry bag fitted with a ¾-inch round piping tip Hold the bag vertically 1 inch above the center of one of the circles and pipe a tight spiral from the inside out ... twelve 2-inch-long by ¾inch-wide lines, flip the paper over, and place on a sheet pan Make a recipe of meringue following the instructions Transfer the meringue to the pastry bag fitted with a ¾-inch round piping tip Hold the bag vertically 1 inch above... Remove from the heat and allow to cool Reduce the oven to 250°F/120°C Using a pencil, draw two 7-inch circles on parchment paper Flip the paper over and place on a sheet pan On another piece of parchment paper... | As needed | As needed METHOD DAY 1 You can make the meringues before or after you make the ice cream bases MAKING THE MERINGUES Preheat the oven to 325°F/160°C Place the sliced almonds on a sheet pan and toast for 15