Mango and Basil Sorbet on Fruit Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 5 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g mano pulp or mano puree
- 50 g cane suar
- 0.5 ½ lime (s)
- 3 stalk / s basil
- 150 ml water
- 0.5 ½ Galia melon
- 0.5 ½ pineapple, fresh
- 2 stems mint
Print Recipe
Pin Recipe Instructions
- In a small saucepan over medium heat, reduce the sugar with the water until syrupy for about 10 minutes and then leave to cool.
- While the sugar is boiling down, peel the mangoes. Cut the pulp into slices from the stone, roughly dice and place in a tall vessel or put the finished puree in a tall vessel. Squeeze the lime, add to the mangos with the sugar syrup and puree everything with a hand blender.
- Wash the basil, shake it dry, pluck the leaves and chop roughly. Add to the mango puree and mix again briefly. Freeze in an ice cream maker for about 1 hour.
- Alternatively, pre-cool a metal bowl in the freezer, add the sorbet mixture and freeze for about 5 hours. Stir around every 30 minutes so that no large ice crystals form.
- While the ice is freezing, peel the melon and remove the stones. Cut into small pieces. Likewise the pineapple. Put both types of fruit in a bowl.
- Wash the mint, shake dry, pluck the leaves and cut into small pieces. Add the mint to the fruit and fold in. Put the fruit salad in a bowl or glass. Arrange the sorbet on top.
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