Mango Sorbet

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Mango Sorbet
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
ready in 2 d. 3 h.
Ready in

Ingredients

for
4
For the sorbet
1 Lime
100 grams sugar
100 milliliters Mango juice
100 milliliters Champagne
500 grams Mangoes
For the basil cream
200 grams Whipped cream
3 Tbsps finely chopped Basil
For garnish
4 Lychee
Basil (as garnish)
½ Mango
For decorating
1 pomegranate
¼ l white Rum
2 Tbsps powdered sugar
How healthy are the main ingredients?
MangoWhipped creamsugarBasilLimeBasil

Preparation steps

1.

For decorating: Prepare the pomegranate seeds 2 days in advance. Cut the top and bottom off of the pomegranate. Cut the skin lengthwise and fold it back with your hands. Release the seeds from the fruit with a teaspoon. Place the seeds in a mason jar and mix with the powdered sugar. Pour the rum into the jar, close, and store for 2days.

2.

For the sorbet: Rinse and juice the lime.

3.

Combine the sugar, lime juice, and mango juice in a saucepan, and bring to a boil while stirring and then simmer for about 3 minutes. Remove from the heat and add the champagne.

4.

Chop up the mango pulp and puree with the juice mixture

5.

Pour into a shallow metal bowl and place in the freezer. Freeze, stirring with a fork every 30 minutes.

6.

For the basil cream: Beat the heavy cream until stiff and stir in the chopped basil.

7.

For garnish: Cut the mango into wedges and place on plates. Scoop the sorbet onto the plates with the fresh mango. Pipe the basil cream onto the sorbet with a star tip. Serve garnished with lychee, the pomegranate seeds and basil leaves.

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