Ingredients Edit

Directions Edit

  1. In a large chilled bowl, mix 425gms of mango pulp with the lemon juice and the rind.
  2. Gently fold in the egg whites and caster sugar.
  3. Cover with clear film and place in the freezer for at least 1 hour until beginning to set.
  4. Remove the bowl from the freezer and beat the contents.
  5. Transfer to an ice cream container and freeze until fully set.
  6. Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.
  7. Whip the double cream with icing sugar and the remaining mango pulp.
  8. Chill the sauce for 24 hours.
  9. Remove the sorbet from the freezer 10 minutes.
  10. Before serving.
  11. Scoop out individual servings and cover with a generous helping of mango sauce.
  12. Serve immediately.

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