Mango Gelato

Makes 1 litre

Ingredients:
3/4 C sugar
4 medium ripe mangoes, flesh only
1-2 egg whites

Method:
1. Dissolve sugar and 375ml water over low heat in a small saucepan. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
2. Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.
3. Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen.
4. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.