2 mangoes, flesh roughly chopped
200g fresh or frozen raspberries
2 egg whites, lightly whisked
process mango and raspberries in processor till smooth. add egg whites process till well combined. transfer to a shallow airtight container. freeze for 4 hours or until almost set.
transfer sorbet to food processor. process untill smooth. return to container and refreeze for 2-3 hours or until frozen.
scoop and serve sorbet into bowls to serve.
- per serve
- protein 3.4g
- total fat 0.4g
- carbs 16.3g
- fibre 4.3g
- sodium 29.2mg