Further to my (much) earlier post about mango chutney being my only successful mango-based culinary adventure, this turned out not to be entirely true- as I found out when I made this sorbet for the first time.
Mango and lime, like avocado and bacon or chocolate and chilli, were made for each other. I have a bit of a lime fetish anyway, but I like the way it reins in the slightly cloying sweetness of the mango. In fact, it wouldn’t hurt to add the zest and juice of an extra lime to this.
- Three or four ripe mangoes
- Icing sugar
- Two large or three small limes- zest and juice
- One egg white
Peel and stone the mangoes and weigh the prepared flesh. You will need a third of this weight of icing sugar.
Purée the mangoes in a food processor or blender or with one of those blender wand things and pour into a bowl. Sift in the icing sugar and mix it in well (you might need a whisk to get rid of lumps). Mix in the lime zest and juice.
In a separate bowl, whisk the egg white until it forms stiff peaks and fold this carefully into the sorbet mixture until everything is mixed together.
Pour the sorbet mixture into a tub with a lid and put in the freezer. Every hour or so, get the sorbet out of the freezer and churn it with a spatula to get rid of large ice crystals. You could also use an ice cream maker for this, although you might need to halve the amounts depending on how small your ice cream maker is.
Use an ice cream scoop dipped in hot water to serve.