Mango sorbet with pistachio cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the mango, cut the flesh from the core and dice. Puree with the cutting stick of the hand mixer. Add lemon juice and sugar syrup and mix. Leave to set in the freezer, stirring with a whisk every 30 minutes to make it nice and smooth.

2. 2

   Whip the cream until stiff, stir in 2/3 of the pistachios and fill into a piping bag with star-shaped spout. Cut off mango sorbet with tablespoons and fill into glasses. Spray pistachio cream on top. Sprinkle with the remaining pistachios

3. 3

   Spoon: Prince

Nutrition Facts

KCAL
190 kcal

CARBS
16 g

FATS
11 g

PROTEINS
6 g