Dice the pineapple, reserving the juice.

Measure out 1/2 cup plus 2 tablespoons of juice from the pineapple can. *Add water if it falls short.

Heat the liquid with the sugar until the sugar dissolves.

Add pineapple to the syrup.

Continue simmering for about 1 minute.

Remove from the heat and let cool.

Squeeze limes.

Peel and dice the mango and banana.

Puree the mango, banana, lime juice, and maple syrup.

Stir in the cooled pineapple syrup.

Transfer to a freezer-proof bowl and freeze for 1 hour, stirring occasionally.

Beat the egg whites until stiff peaks form, then fold them into the mixture.

After about 3 hours, carefully fold in the raspberries.

Freeze overnight, stirring occasionally.

Scoop and serve.