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MANGO SHERBET

• Put sugar and 1¼ cup water in a heavy-based saucepot and stir to dissolve.
• Boil for 5-6 minutes.
• Remove from heat; stir in lemon juice and let cool.
• Stir mango purée into syrup and pour out into a shallow metal container.
• Cover the mixture freeze the mixture to the slushy stage.
• Turn semi-frozen mixture into a round dish and cream well.
• Return the mixture to the container, cover and freeze until just becoming slushy again.
• Turn out into the round dish and cream well.
• In a separate bowl, whip egg white until stiff but not dry.
• Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
• About 30 minutes before serving, transfer the sherbet to the refrigerator.