Another adapted recipe from Food Magazine (May Edition) is Papaya Sherbet.
1 ripe papaya, chopped
1/2 cup lemon juice
In a blender, puree papaya with lemon juice and blend until smooth. Pour mixture into a glass bowl. Cover with plastic wrap and freeze for 2 hours or until semi-frozen. With a hand mixer, whisk papaya mixture until smooth. Cover then freeze just until set. Whisk papaya mixture again. Freeze until ready to serve. Scoop into balls and garnish with mint leaves (optional).