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  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
  Chatterjee. BBC Books, 1992, $16.95.
  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.
  Serves 4 to 6.
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald
  1/12/93.

  Posted by Stephen Ceideberg; February 18 1993.