1 tbsp Lemon juice
2 big size Mangoes, purÃ©ed and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped
How to make mango sherbet:
Put sugar and 1Â¼ 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 purÃ©e 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.