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Mango and Papaya Caribbean Sorbet

95 Calories per serving

ingredients

serves 6
1 medium orange
1/2 lemon
6 tablespoons caster sugar
7 fl oz (210 ml) water
1 medium ripe mango
1 medium ripe papaya
2 egg whites
pinch of cream of tartar

method

1. Remove the zest from the orange and lemon half using a potato peeler and place it in a saucepan with the caster sugar and water.

2. Heat gently until the sugar has dissolved, then boil gently for 1 - 2 minutes.

3. Leave to cool.

4. Cut the mango either side of the stone, scoop out all the flesh and place in a blender or food processor.

5. Remove all the flesh from round the stone and add to the blender.

6. Halve the papaya, discard the round black seeds and scoop out all the flesh into the blender or food processor.

7. Squeeze the juice from the orange and lemon and add to the other fruit.

8. Process until completely smooth.

9. Strain the syrup and stir into the fruit puree.

10. Freeze the puree for 2 - 3 hours, stirring occasionally, until it has a slushy consistency.

11. Whisk the egg whites and cream of tartar until peaking and fold into the half-frozen puree.

12. Return to the freezer and leave for several hours or overnight before serving.

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