MANGO TANGERINE SORBET

Preparation Method :

• Squeeze the juice from the tangerines and lemon into a small saucepan. Stir in the sugar.
• Gently heat the mixture and bring to simmering point, skimming constantly. Still stirring, simmer gently until the mixture begins to turn slightly syrupy, then remove the pan from the heat and leave to cool slightly.
• Puree the mango in a food processor and stir in the syrup. Whisk the egg whites until holding soft peaks and fold into the mango puree. Freeze, whisking every half hour for 3 hours, or churn in an ice-cream machine.
• Serve the sorbet immediately, or leave it to freeze completely then allow 20 minutes at room temperature before serving with raspberries.