4 cups ripe papaya pulp — 3-4 papayas
1 cup sugar — up to 2
juice of 2 lemons
2 egg whites — room temperature
Combine papaya with sugar and lemon juice in a bowl and mix well. Beat egg whites until stiff peaks form. Fold into papaya mixture. Pour into bowl or loaf pan and freeze, without stirring, until the consistency of sherbet, approximately 60 minutes.