Combine the sugar with 310ml / 10 3/4 fl oz of water and the star anise in a saucepan. Stir over
medium heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 1
minute. Set aside to cool to room temperature. Stir in the lemon juice.
Put the mango in a food processor and puree until smooth. Strain the sugar syrup onto the mango
and process until just combined, then transfer to a shallow metal container, cover and freeze. When
the sorbet is three-quarters frozen, transfer it to a food processor, add the egg white and blend
until smooth. Return the sorbet to the container and freeze until required.
To make the honey macadamia wafers, preheat the oven to 200ºC / 400ºF / Gas 6. Line two 30cm /12
inch square baking trays with baking paper. Put the egg white in a small bowl and beat with
electric beaters until soft peaks form. Gradually add the sugar and continue beating until the
sugar has dissolved. Beat in the honey and then fold in the flour and butter. Spread the mixture
very thinly over the prepared trays, then sprinkle evenly with the macadamia nuts.
Bake for 7-10 minutes, or until lightly golden. Set aside to cool on the trays, then break into
pieces. Store in an air tight container as the wafers will soften on standing. Serve scoops of
mango sorbet accompanied by large pieces of the honey macadamia wafers.