Sky with mango cream and passion fruit

Scoop out the flesh of a ripe mango and blend it. In a bowl, whisk the egg yolks with the sugar. Put the mixture in a saucepan, add a tablespoon of corn starch using a strainer so that no lumps form and cook over low heat. After a couple of minutes add your mango puree. Let the cream thicken while continuing to stir and then turn off the heat.

Cook your pasta in boiling sweetened water for 13 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).