Indian Recipes : Mango : Mango Sherbet

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