Mango Sorbet and Raspberry Salad
½ lemon, juice
500g canned mango pieces in syrup, drained
2 tbsp double cream, whipped
2 egg whites
FOR THE FRUIT SALAD
1 cup fresh raspberries
Fresh mint or rocket, for garnish
1 Put the sugar and 250ml water into a small saucepan and bring the mixture to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 5 minutes to make a syrup.
2 Strain the lemon juice into the syrup, then set it aside for 15 minutes to cool.
3 Purée the syrup, canned mango and double cream in a food processor, until smooth.
4 Pour the mixture into a metal container, cover and freeze for 2 hours, or until it’s just firm.
5 When the mango mixture is frozen, whisk the egg whites until they form soft peaks.
6 Scrape the mango mixture with a fork to form crystals, then use a whisk to beat in the egg whites, making sure they are combined well.
7 Return the sorbet to the freezer for 1½ hours.
8 Remove from the freezer and whisk again. Press it down with a spatula and return it to the freezer for a further 1 hour, or until firm.
9 When the sorbet is almost frozen, prepare the raspberries for the salad and put it in a bowl. Scoop some spoons of sorbet into the bowl, sprinkle with raspberries and garnish with the mint.