Mango and passionfruit sorbet

Instructions

1. Place juice, sugar and 2/3 cup (160ml) water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat. Cool.
2. Place mango, passionfruit and sugar syrup in a food processor and process until smooth. Pour mixture into a 26cm x 16cm loaf tin. Cover with foil and freeze for 3–4 hours until almost solid.
3. Using a metal spoon, roughly chop mango mixture. Place in a food processor and process until almost smooth. Add egg white and process until combined. Return mixture to tin. Cover and freeze overnight or until solid.
4. Remove sorbet from freezer 5 minutes before serving to soften slightly. Scoop into small bowls and serve.