From Margaret Johnson's Christmas book, available from newsagents
Preparation: 12 minutes plus
Cooking: 3 minutes
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.