Separate three eggs, beat egg whites until stiff. Beat egg yolks and sugar with a mixer until thick and foamy. Combine cornstarch, flour and cocoa.
Mix cocoa, sift and stir into the egg yolk mixture.
Fold egg whites into yolk mixture. Spread on a tray lined with parchment paper, bake in the oven.
Circuit: 180 to 200 degrees , 2nd slide bar v. U.
160 to 180 degrees Celsius , convection oven 10 to 15 min.
Cool slightly, cut out 12 circles a little larger than the ice cream balls. Place ice cream on each 1 dough cookie, top with second. Press edges of dough firmly together and form into dumplings.
Mix two eggs. Roll balls first in them, then in shredded coconut. Freeze on an oiled plate for at least half an hour. Remove the peel from the mango, cut the flesh from the stone and blend with the powdered sugar and rum using a high-speed blender. Fry the ice dumplings in oil at 180 °C for 3 to 4 minutes, drain and serve on the spot on the mango sauce.