Mango Sherbet

Ingredients:

1 tbsp Lemon juice
2 big size Mangoes, pureed and strained
1 Egg white
3/4 cup Sugar
3 tbsp Cream, whipped

How to make mango sherbet:
" Put sugar and 1¼ cup water in a heavy-based saucepan and stir to dissolve.
" Boil for 5-6 minutes.
" Remove from heat; stir in lemon juice and let cool.
" Stir mango puree 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.