Mango Sorbet Sorbets are great low-fat desserts. You can minimize the sugar by making sure the mango is dead ripe when you use it, but don't skimp on the sugar in any event. It's the fat that puts on the majority of our calories, not the sweet stuff. Makes 4 Servings.
	Ingredients: 1 tablespoon chopped candied ginger 1 recipe Sugar Syrup 4 ripe mangoes, peeled and cut into chunks using the pop-up method Juice of 1 lemon 2 whites, whipped until foamy
	Instructions: 1. With the motor of a food processor running, add the candied ginger through the feed tube. When the ginger is finely minced, scrape down the sides of the bowl and add the mango flesh. Puree, stopping several times to scrape down the sides of the bowl, until the puree is very smooth. 2. Sweeten mango puree with sugar syrup to taste, about 2/3 cup. It should be quite sweet because when frozen the sorbet will lose some of its sweetness. Add lemon juice, a tablespoon at a time, until you achieve the flavor you desire. 3. Freeze according to your ice cream maker's instructions. Or, put into a shallow pan. When doing the latter, or if making ahead of time, fold in the egg whites, then freeze until solid. Immediately before serving, break up the sorbet and puree in a food processor.

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