1. Mash the kiwi fruit with a fork to form a puree. Mix with the apple juice and honey, then pour into a rigid freezer-proof container. Cover, seal and freeze for about 3 hours, until slushy. Turn into a bowl.
2. Whisk the egg whites until fairly stiff, then whisk into the kiwi ice. Return to the container, cover, seal and freeze for about 2 hours, until firm.
3. Transfer to the refrigerator 20 minutes before serving, to soften.
4. Serve with mint