Mango-raspberry sorbet
DIFFICULTY
easy
easy
RATING
COOK TIME
330 mins
330 mins
TOTAL TIME
330 mins
330 mins
Ingredients
Servings:
4
- 1 pack of (300 g)
- 7-10 Tbsp frozen raspberries
- 2 Mangoes (approx. 250 g each)
- 4 TABLESPOONS Icing sugar
- 7-10 Tbsp Juice 1/2 lemon (approx. 3-4
- 7-10 Tbsp Tbsp)
- 2 TABLESPOONS Arrack or white rum
- 7-10 Tbsp Lemon balm
Directions
- 1
Let the raspberries thaw. Meanwhile peel the mangos, remove the flesh from the core and puree very finely with the cutting stick of the hand mixer. Stir in 1 tablespoon of icing sugar and lemon juice and fill into a wide metal bowl. Puree raspberries as well. Stir in the remaining icing sugar and arrack, fill into a wide metal bowl and place in the freezer together with the mango puree for at least 5 hours.
- 2
Stir vigorously with a whisk about every half hour. It is best to pre-freeze glasses. Layer mango and raspberry sorbet alternately. Decorate with lemon balm
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