Mango Sorbet

Mango (source free images, Needpix)
Mango Sorbet
Serves/Makes: 4
  • 2 large ripe mangoes
  • 3 to 4tbsp lime juice (this will probably need 2 or 3 limes)
  • 50g (2oz) granulated sugar
  • 2 medium egg whites
  • 150ml (5fl oz) water
  • Turn the freezer to rapid-freeze at least 1 hour before beginning to make the sorbet.  
  • Peel the mangoes, and dice the flesh.   Blend the flesh in a food processor to form a smooth puree, add the juice of the limes, and blend for 1 minute.   Pour the puree into a bowl.  
  • Put the sugar and water in a heavy-based saucepan.   Heat gently until the sugar has dissolved.   Bring to the boil, and boil steadily for 5 minutes or until a light syrup is formed.   Cook slightly, then stir into the mango puree.  
  • Whisk the egg whites until soft peaks are formed, then stir into the mango mixture.   Pour into a freezer-safe container, and freeze for 1 hour.  
  • Stir the mango mixture to break up any ice crystals.   Return to the freezer, and freeze for 1 hour more.  
  • Repeat the stirring and freezing once more, then leave in the freezer for 2 hours or until frozen.  
  • Serve in scoops.