Summary

Ingredients

• 100 g Galia melon
• 100 g mano (s), fresh

For the cream:

• 350 g sour cream
• 4 tablespoon sugar, possibly more

For the ground:

• 80 g amarettini, approx.

For decoration:

• some mango (s)
• some Galia melon
• 2 amarettini
• 2 sprigs lemon balm

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Instructions

1. Halve the melon and remove the stones. Now cut out as many balls with the ball cutter until you have 100 g. Halve the mango next to the core and also cut out balls until you have 100 g.
2. If one side of the mango is not enough, this can also be repeated on the other side. For the decoration, put 1 mango and melon ball per serving aside.
3. Mix the sour cream with the sugar until smooth and season to taste. For the bottom, crumble the amarettini and layer them in the glasses at the bottom. Since the dia of the glasses can vary, you may need more so that you can see the biscuit base nicely. All layers should be applied straight.
4. Now apply a small layer of sour cream and line up the melon balls. Then comes the second layer of sour cream. Now follows a row with mango balls, then another layer of sour cream.
5. Finally, decorate with 1 mango ball, 1 melon ball, 1 amarettini and 1 sprig of lemon balm.