Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  sugar
  1 3/4           Cups  water
  2               Cups  mango puree (3-4 mangos processed)
                        juice of 1 small lime
  1                     extra large egg white - lightly beaten
  4              Small  cantaloupe halves with melon scooped out

Preparation:

In a small saucepan, mix sugar and water together and allow to come to a boil. Remove from heat and cool to room temperature. When cooled, measure a scant 1 1/3 cup of syrup (mixture should have reduced - discard excess) and stir with lime juice and mango puree. Pour into a shallow 9 inch square pan and place in freezer. When mixture is frozen (not quite hard), remove from freezer and take out about 1/4 cup of mixture. Whisk this with the egg white. Then whisk this into the remaining sherbet. Refreeze and repeat the operation twice. This is what gives the sherbet its texture and volume. When ready to serve, scoop out sherbet with a small melon baller or ice-cream scoop. Offer with melon balls inside the cantaloupe halves. Garnish with citrus leaves. An exotic combination of flavors. No need for an ice cream maker to make the sherbet.

Nutritional Information:

774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 14mg Sodium