Mango Sorbet

Ingredients

• 2 ripe mangoes
• 75 g sugar
• 1 Egg white
• 1 glass lingonberry sauce
• frozen lingonberries

Instructions

1. 1.

   Boil sugar and 120ml water in a pot, stirring until the sugar dissolves. Let cool.

2. 2.

   Peel, halve, pit the mangoes and puree two-thirds of the flesh. Add the syrup.

3. 3.

   Whisk the egg white to half‑firm peaks and fold into the mango purée in a metal bowl. Freeze for 3 hours, stirring occasionally. Use the remaining fruit to cut star shapes.