Mango Sorbet

From Margaret Johnson's Christmas book, available from newsagents

Preparation: 12 minutes plus

Cooking: 3 minutes

Serves: 8

1 cup sugar

1 cup water

3 ripe mangoes juice of a lime

1 egg white

2 extra mangoes, peeled and sliced

lime zest to garnish

Bring the water and sugar to the boil to create a syrup.

Set the syrup aside to cool.

Peel the mangoes and remove the flesh.

Puree the flesh and add the syrup and the lime juice.

Place in a container and freeze.

When frozen remove the container from the freezer, tip out the frozen mango and

cut into cubes. Place these in the bowl of a food processor or blender along with

the egg white. Blend altogether until the mixture becomes smooth and pale.

Return to the container and re-freeze.

To serve use a hot spoon, place two scoops of sorbet on each serving plate.

Arrange mango slices next to the sorbet scoops and garnish with lime shreds.

This recipe can be made in an icecream machine.