You can use this recipe to make sorbet out of most fruit. Mango, pawpaw,
strawberry and lemon are some of our favourites.
2 cups white sugar
6 mango cheeks (or equivalent quantity of other ripe fruit)
2 egg whites
Combine the water and sugar in a saucepan. Heat gently and stir until
all the sugar is dissolved. Allow to cool.
Peel the mangoes and mash (use a stick blender or potato masher).
Combine the mangoes and the cooled sugar syrup. Place in a container and
place in the freezer for a few hours.
Once the mango sugar syrup is almost set (slushy), beat the egg whites
in a bowl until they form soft peaks. Blend the egg whites and the mango
sugar syrup, pour into suitable containers and refreeze.
Adjust the proportions of the mix to your taste by adding more water,
less sugar or more fruit. The more fruit pulp you use the softer the
sorbet will be. The more water you use the harder it will set.