Peel the kiwis and slice them coarsely. Place in a food processor along with the sugar and puree finely. Be sure there are no lumps. There should be about 3 cups of puree.

Transfer the mixture to an ice-cream freezer and follow the

manufacturers directions.

Beat the egg white with 2 or 3 strokes of a whisk. When the mixture is half-frozen, pour the egg white into it and resume freezing until done.

The sorbet can be garnished with thinly sliced strawberries and mangoes arranged in a pattern around the outside of the plate.

Yield: About 1 quart.