Mango-strawberry carpaccio with lemon sorbet

Name: Mango-strawberry carpaccio with lemon sorbet
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 big mango; 300 g Strawberries; 1 spearmint bunch; 2 TABLESPOONS Sugar; 4 Gnocchi or balls of lemon sorbet (approx. 50 g each)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 big mango
300 g Strawberries
1 spearmint bunch
2 TABLESPOONS Sugar
4 Gnocchi or balls of lemon sorbet (approx. 50 g each)

Directions

1
Cut the mango from the stone and peel it. Cut the fruit flesh diagonally into thin slices. Wash and clean the strawberries and cut them into thin slices. Wash mint, dab dry and pluck leaves from the stalks.
2
Set aside some small tips and leaves for decoration. Mortar the rest of the mint and sugar until the sugar turns green. Arrange mango and strawberries on plates like roof tiles. Place 1 dumpling of lemon sorbet on each plate, sprinkle everything with mint sugar and decorate with mint set aside.