Take three whole eggs and two yolks in a thick bottomed pan. Add caster sugar in and mix with a whisker.
Place it on a double boiler and cook, stirring continuously with a wooden spoon on low heat until thick and foamy. Remove bowl from heat and continue to whisk until completely cool.
Whip one and a half cups of cream till it forms soft peaks. Mix in mango pulp. Gently fold the cream and mango pulp mixture into the egg mixture.
Transfer into a prepared soufflé dish or individual ramekins and freeze overnight.