RECIPE: MANGO AND CHAMPAGNE SORBET

This special occasion dessert gets a lift from champagne, but a dry sparking wine makes a good substitute. The sorbet looks elegant served in glasses, rather than dessert dishes.

Serves: 4
Ingredients:
4 ripe mangoes, pureed to give about 500 ml (18 fl oz) puree
250 ml (9 fl oz) champagne or dry sparking white wine
Juice of 1 lime
50 g (1 ¾ oz) icing sugar
2 egg whites
Lime slices, to garnish

Directions:
1.Place the mango puree in a large bowl and pour in the champagne and lime juice. Sieve in the icing sugar and mix the ingredients together well.

2.Pour the mixture into a shallow, freezerproof plastic container, cover and freeze for about 3 hours, until half-frozen and mushy.

3.Put the egg whites in a large, dry bowl and whisk them until stiff. Spoon in the mango mixture and fold together lightly with a metal spoon.

4.Pour the mixture into a freezerproof container, cover and freeze for about 2 hours, or until firm. Serve straight from the freezer, with langue de chat biscuits, and garnish with lime slices.