Mango Sorbet

• 1 Golden Delicious apple
• 3-4 ripe mangoes
• juice ½ lemon

Peel and core and quarter the apple.

Peel, de-stone and chunk the mangoes. Liquidise the apple and mango flesh in a processor with the sugar and lemon juice. Leave for 1 minute and add the cream and egg white. Process for a further minute.

Place the mixture in an ice cream machine or deep freeze. If using a deep freeze, take out from time to time and stir.