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1
Puree the mangoes in a food processor.
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2
Strain through a wire sieve to remove any fibers.
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3
Refrigerate.
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4
Bring 1 1/4 cups water and the sugar to a boil in a small saucepan over high heat, stirring until the sugar dissolves.
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5
Boil for 1 minute.
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6
Remove from the heat and let cool completely.
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7
Stir the syrup and lemon juice into the mango puree.
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8
Beat the egg white until soft peaks form and fold into the mango mixture.
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9
Pour the mixture into a covered container and freeze for at least 4 hours, or until slushy.
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10
Mash with a fork to break up any ice crystals.
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11
Freeze until solid.
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12
(Or, pour into an ice cream machine and freeze according to the manufacturer's instructions.
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13
Transfer to an airtight container and freeze until ready to use.)
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14
Scoop into serving dishes and serve immediately.
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15
Variations:
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16
Melon Sorbet: Substitute 1 seeded and chopped cantaloupe for the mangoes.
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17
Increase the sugar to 1 1/4 cups.
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18
Papaya Sorbet: Substitute 2 very ripe papayas, seeded, peeled, and chopped, for the mangoes, and lime juice for the lemon juice.
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19
Increase the sugar to 1 1/4 cups.
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20
Blueberry Sorbet:
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21
Omit the mangoes.
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22
Add 3 cups fresh blueberries and the lemon juice to the syrup and simmer for about 4 minutes, until the berries have all burst.
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23
Let cool, then puree.
