Mango And Lime Sorbet

1. 1

   Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.)

2. 2

   Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree.

3. 3

   Whisk egg whites to soft peaks. Add sugar or Splenda.

4. 4

   Gently fold the egg whites into the mango.

5. 5

   (If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.)

6. 6

   Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid.

7. 7

   If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.

8. 8

   Scoop sorbet into bowls and garnish with lime zest strips.

* Per serving · 4 servings · Values may vary.