Cut the skin from the mangoes and cut
the pulp from the stones.
Halve the passion fruit and scoop out
all the pulp, put the mango and passion fruit pulp into a food
processor or blender and work to a puree or rub through a sieve.
Put the lemon juice, sugar and water
into a saucepan and heat just until the sugar has dissolved.
Stir into the fruit puree and allow to
cool.
Turn the fruit puree into a freezer
proof container, cover, seal and freeze until firm, stir.
If prefer, whisk 1-2 egg whites until
stiff, fold them into the fruit puree when it is slightly frozen.
This extends the puree and gives a
greater volume, but the egg whites do take away some of the natural
fruit flavor.
Transfer the sorbet to the
refrigerator 15 minutes before serving, to soften.
