Mango sorbet
- 1/2 Vanilla pod
- 1/2 cinnamon stick
- 100 g Sugar
- 2 Mangos
- Juice 1 lime
- Mango slices and lemon balm
- for decoration
20 minutes
light
- 1.
- Cut the vanilla pod lengthways and that Scrape the pith into a saucepan. Add the vanilla pod, cinnamon stick, sugar and 150 ml water and reduce to a syrupy consistency. Let cool and pass through a fine sieve. In the meantime, peel the mangoes and cut the pulp from the stone. Weigh 250 g of pulp. Mix the mango and lime juice, puree, gradually add the sugar syrup. Place the mango puree in a large stainless steel bowl in the freezer and freeze in about 4 hours. Approx. Stir vigorously every 30 minutes so that the sorbet has a smooth consistency. Fill the sorbet into a piping bag with a star nozzle and squirt into pre-chilled glasses. Garnish with mango slices and lemon balm if you like
- 2.
- city-studio, Hamburg
- 3.
- Glasses: Peil & Putzler
- 4.
- Telle: V&B
- 5.
- Cutlery: R&B
1 person approx.:
- 180 kcal
- 760 kJ
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