This is a dessert sorbet: a soft, shandy-drinking Southern pouf of a sorbet, designed to nestle in a bed of fluffy strawberry cream like a pampered pussycat in a bean bag. Until you rip its head off with your spoon, of course. Try not to think about that when you're eating it...
- 1 large ripe mango, @500g
- 3 limes, zest and juice
- 225g caster sugar
- 500ml water
- 2 egg whites, beaten to soft peak
- 150ml double cream
- 8 ripe strawberries
Slice the mango in half and remove the stone. Scoop out the flesh using a serving spoon, removing as much flesh from the stone as possible, and then whizz the flesh. Place the water in a pan over a low heat, and dissolve the sugar in this. Add zest and juice of the limes and then heat, a softly rolling boil, if you please, for 15 minutes, then remove the pan and leave it to cool. Strain the mixture into your freezer bowl. Freeze. After about 2 hours, remove the mixture from the freezer, give it a quick bash to remove any crystals then fold in the egg whites, mixing them in thoroughly. Replace the sorbet in the freezer and re-freeze.
Whizz the strawberries and then strain to remove the pips. Beat the cream until thickened, adding the strawberry mixture slowly. Refrigerate, and serve the sorbet on a bed of the cream. If you can't get really ripe strawberries, consider throwing a tablespoon of honey into the cream mixture.