Mango Sorbet with Sauce

Ingredients

 * 900 g mango pulp
 * ½ tsp lemon juice
 * 1 each grated rind of orange and lemon
 * 4 egg whites whisked until peak forms
 * 50 g caster sugar
 * ½ cup double cream
 * ½ cup icing sugar

Directions

 * 1) In a large chilled bowl, mix 425gms of mango pulp with the lemon juice and the rind.
 * 2) Gently fold in the egg whites and caster sugar.
 * 3) Cover with clear film and place in the freezer for at least 1 hour until beginning to set.
 * 4) Remove the bowl from the freezer and beat the contents.
 * 5) Transfer to an ice cream container and freeze until fully set.
 * 6) Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.
 * 7) Whip the double cream with icing sugar and the remaining mango pulp.
 * 8) Chill the sauce for 24 hours.
 * 9) Remove the sorbet from the freezer 10 minutes.
 * 10) Before serving.
 * 11) Scoop out individual servings and cover with a generous helping of mango sauce.
 * 12) Serve immediately.