• 3 cups (750 ml) unfrosted brownies, finely chopped with a knife (see note)

4 cups (1 litre) fresh pineapple, diced

1 mango, finely chopped

1 cup (250 ml) orange juice

3 cups (750 ml) vanilla ice cream, slightly softened

4 egg whites

1/3 cup (75 ml) sugar

Spread the brownies at the bottom of a 20-cm (8-inch) square pan.

In a saucepan, cook the pineapple with the mango and orange juice for 15 minutes or until the liquid has almost completely evaporated. Spread evenly over the brownies. Freeze for 30 minutes.

Spread the ice cream over the fruit. Flatten slightly. Freeze while preparing the meringue.

With the rack in the highest position, preheat the oven’s broiler.

In a bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.

Spread the meringue over the ice cream. Brown under the broiler.

Cut into squares and serve immediately. Keep the remaining pie in the freezer.

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