Summary

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

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Instructions

1. In a small saucepan over medium heat, reduce the sugar with the water until syrupy for about 10 minutes and then leave to cool.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.