12 December 2012,22:39 by

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Serves :

Preparation Time :
30 minutes

Preparation Method :

  • In a large, mix half of the mango pulp with the lemon juice and the grated rind.
  • Whisk the egg whites until moist peaks form, then gently fold them into the mango mixture, with the caster sugar. Cover with plastic wrap and place in the freezer for at least 1 hour.
  • Remove from the freezer and beat again. Transfer to an ice cream container and freeze until fully set.
  • In a bowl, whip the double cream with the icing sugar and the remaining mango pulp. Cover and chill the sauce for 24 hours.
  • Remove the sorbet 10 minutes before serving. Scoop out individual servings and cover with mango sauce. Serve immediately.


  • 950 grams mango pulp
  • ½ teaspoon lemon juice
  • Grated rind of 1 orange and 1 lemon
  • 4 egg whites
  • 50 grams castor sugar
  • 150 ml double cream
  • 50 grams icing sugar

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