Mango And Lime Sorbet

Directions

1. 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. 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. 3
   Whisk egg whites to soft peaks. Add sugar or Splenda.
4. 4
   Gently fold the egg whites into the mango.
5. 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. 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. 7
   If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving.
8. 8
   Scoop sorbet into bowls and garnish with lime zest strips.