Drain the mango wedges well. Put something aside for garnish. Puree the remaining mango slices. Bring the sugar and 75ml water to the boil. Mix the egg and yolk and beat in the hot sugar syrup with the whisk. Whip until thick and creamy. Whip the cream. Fold the mango puree and cream into the egg mixture. Fill into molds and freeze for about 1 hour.
Strain raspberries through a sieve and pour a mirror onto a flat plate. Sprinkle a thin strip of the creme fraiche around the puree. Pull outwards in a star shape with a wooden stick. Overturn the molds on the raspberry pulp. Garnish with mango wedges and mint.
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