2 large mangos (5 kg)
4 egg whites
2 cups sugar (360 g)
1/2 cup lime juice (120 ml)
2 large mangos (5 kg)
4 egg whites
2 cups sugar (360 g)
1/2 cup lime juice (120 ml)
Cut the mangos in half lengthwise
Remove the seeds
Reserve the mango pulp and shell the other two halves, wrap them in plastic film, and refrigerate
Place the pulp, 2 egg whites, 1 cup sugar, and 1/4 cup lime juice into a blender
Blend on high speed until smooth
Pour the mixture into a 22.5 cm diameter mold
Repeat the process with the other mango half
Cover the molds with plastic film and place them in the freezer or refrigerator for about 6 hours or until firm
About 1 hour before serving, fill the mango shells with the sorbet and refrigerate again
Serve well chilled
(299 calories per serving)
