Mango Sorbet with Grilled Mangos

Peel the mangos. Cut the flesh away from the pits and then into strips. Squeeze the juice from half a lime.

For the sorbet, puree the flesh of 2 mangoes with the sugar, lime juice, and orange juice in a tall container with a hand blender. Separate the egg and set aside the yolk for another use. Beat the egg whites until stiff and fold into the puree.

Pour the sorbet mixture into a bowl and place in the freezer. Stir the sorbet with a fork 3-4 times during freezing, so that the smallest possible ice crystals are formed. Alternatively, use an ice cream machine to prepare the sorbet according to the manufacturer's directions. Freeze for at least 3 hours total.

For the grilled mango, melt the butter in a saucepan. Brush the remaining mango slices with butter and grill on both sides for 2-3 minutes.