Ingredients

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

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Method :

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* 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.