Helado de Mango (Tropical Mango Sherbet)

Step 1: In a saucepan, make syrup by combining the water, ½ cup of sugar, and dash of salt. Cook for 5 minutes on medium heat. Remove from heat and allow to cool.

Step 2: In blender, combine mangoes and cream and blend until smooth and creamy. (If you do not own a blender, you can mash the mangoes with a fork and stir in the cream).

Step 3: Stir in cooled syrup and lemon juice. Pour the mixture into one 6-cup or two 3-cup shallow pans and freeze until mixture is partially frozen (slushy).

Step 4: Separate egg whites from eggs one at a time. Discard the yolks, or reserve for use in another recipe.

Step 5: Beat egg whites to soft foamy peaks and gradually add the remaining ¼ cup sugar.

Step 6: Place frozen mixture into a chilled mixer bowl, breaking partially frozen mixture into chunks. Beat until smooth.

Step 7: Carefully mix in the beaten egg whites. Return mixture to freezing container and freeze until firm.