Lime Meringues With Mango Basil Sorbet

• 4 large egg whites
• 3/4 cup sugar
• 2 tsp lime zest
• None None Mango Basil Sorbet
• 3 None mangoes, seeded, peeled, chopped
• 1/2 cup sugar
• 1/3 cup lime juice
• 6 None basil leaves, plus extra, to serve

1. Preheat oven to 250u0b0F. Line 2 oven trays with baking paper.
2. In a bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is thick and glossy. Beat in zest.
3. Drop 2 tablespoons of mixture onto trays, 1 inch apart. Using a dessert spoon, press a shallow indent in center of each. Bake 1 1/2 hours, until crisp and dry. Leave in a turned-off oven to cool.
4. Meanwhile, to make mango basil sorbet, combine all ingredients in a blender or food processor and process until smooth. Transfer to a shallow baking dish. Freeze 45 minutes, stirring puree every 15 minutes to break up ice crystals.
5. Serve cooled meringues topped with a scoop of mango sorbet and extra sliced basil leaves.

egg whites, sugar, lime zest, mango basil, mangoes, sugar, lime juice, basil

Taken from recipes-plus.com/api/v2.0/recipes/25048 (may not work)