Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep

Put 150 g sugar in a small saucepan with 150 mL water. Stir until the sugar has dissolved then simmer briskly 3 to 4 minutes to make a syrup. Remove from the heat and chill. When it is cold, add it to 275 g ripe mango pulp, together with the juice of 1 lime and a third of a tablespoon of ground cardamom.

Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald 1/12/93.