Mango And Chilli Sorbet - cooking recipe

Ingredients

500 g very ripe fresh mango pulp (flesh of approx 3 medium mangoes)
20 -40 ml lemon juice
150 g caster sugar (superfine sugar)
150 ml water
1 egg white
1 small medium-hot hot chili pepper, deseeded

Preparation

In a small stainless steel saucepan, stir the sugar and water with a wooden spoon. Heat on medium until the sugar has dissolved, then boil the mixture for about 1 minute. Remove from the heat and allow to cool. (This can be done ahead of time and the resulting syrup kept in a tightly sealed container in the fridge.).
Chop the chilli very finely, then thoroughly bruise in a small mortar and pestle.
Place the mango flesh, sugar mixture (syrup) and chilli in a blender. Use the lemon juice to rinse the last little bit of chilli juice from the mortar and pestle and add that to the blender too.
Blend the mango mixture until smooth.
Beat the egg white in a large bowl until almost stiff.
Stir the mango mixture into the egg white until well mixed.
Freeze the sorbet in an icecream maker. Remove from the icecream maker when thick and store in an airtight container in the freezer for up to 3 days (the fewer the better).
The sorbet may need to stand at room temperature for a few minutes before serving, but this time will be minimised if the sorbet is made less than a day before it will be served.