- For the sorbet
- 1 Lime
- 100 grams sugar
- 100 milliliters Mango juice
- 100 milliliters Champagne
- 500 grams Mangoes
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.
For the sorbet: Rinse and juice the lime.
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.
Chop up the mango pulp and puree with the juice mixture
Pour into a shallow metal bowl and place in the freezer. Freeze, stirring with a fork every 30 minutes.
For the basil cream: Beat the heavy cream until stiff and stir in the chopped basil.
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.