Ingredients

Instructions

  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. 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. Whisk egg whites to soft peaks. Add sugar or Splenda.
  4. Gently fold the egg whites into the mango.
  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. 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. If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
  8. Scoop sorbet into bowls and garnish with lime zest strips.