| How To Cook: |
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1. Soften the gelatin in cold water in a cup and stand it over hot water to dissolve.
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2. Pour the gelatin into a bowl together with milk, sugar, crushed mango and vanilla essence.
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3. Whip everything together for a few seconds.
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4. Pour the mixture into a suitable container and freeze for 1 hour.
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5. Remove the sherbet from the freezer and whip until smooth.
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6. Beat the egg white until it is frothy, and then fold it into sherbet.
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7. Return the sherbet to the freezer to freeze until firm.
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