Mango Mint Sorbet!
About 1 3/4 cups mango purée (I used one 14oz can of cubed mango)
1/2 cup water
3/4 cup sugar
Handful of fresh mint leaves, finely chopped
1 egg white
1 1/2 tsp vodka
Put an empty container in the freezer. I used a metal loaf pan.
Bring mango, water, sugar and chopped mint to a boil in a saucepan until the sugar dissolves and the mixture is runny and slightly transparent. I also steeped some whole mint leaves in the mixture and removed them after boiling.
Chill mixture in the freezer.
Whip egg white to form stiff peaks.
When the mango mixture is completely cold, churn in an ice cream maker for 25-30 minutes (I got distracted and didn't pay attention to the time. Keep and eye on it and churn until it looks done-ish).
When it looks almost finished, mix in the egg white and vodka.
Churn until the egg white is fully mixed in and then transfer to a cold container and freeze immediately. Serve with a mint sprig garnish (or eat straight from the bowl, no judgement here).