Cream the yolks with the sugar until pale in color. Whip the cream until stiff and mix with the egg yolks.
Spread the mango pulp through a sieve or crush it in a hand mixer. Stir through with the cognac and mix with the cream mixture.
Whip the egg whites with the sugar to stiff peaks and mix thoroughly with the fruit mixture. Pour into a souffle dish and place in the freezer for at least 4 hours to set.
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