3/4 cup of sugar
1 cup of water
1 tbsp freshly grated lemon zest
5 cups of ripe mango
1 lemon, juiced
1 large egg white
Bring sugar, water and lemon zest up to a simmer in a saucepan, stirring until sugar has dissolved. Then bring to a boil for just 1 minute. Cool liquid before chilling.
Purée mango and lemon juice with a hand blender. Stir sugar syrup into purée and pour into an ice cream maker. Once sorbet has thickened slightly (about 8 minutes), whisk egg white lightly and pour into ice cream maker. Continue to thicken in ice cream maker for about 20 minutes and then transfer sorbet to a container and freeze until firm, about 4 hours.