Mango Sherbet

• 1 envelope (1 tablespoon) unflavoured gelatine
• 5 cups sieved mango purée

Sprinkle the gelatine on 4 tablespoons cold water, then dissolve, stirring, over low heat. Cool. Mix mango purée, sugar, lime juice and gelatine. Chill until the mixture is syrupy. Beat until light and fluffy. Serve with whipped cream, or ice cream.