Mango yoghurt ice cream on lime sauce with pomegranate

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Boil 300 ml water, 200 g sugar and cinnamon stick in a pot. Simmer for a few minutes until the liquid has reduced to 250 ml. Remove the cinnamon stick and let the sugar syrup cool down.

2. 2

   Peel the mango, remove the flesh from the stone and dice roughly. Squeeze 1 lime. Puree juice and mango pulp. Mix mango, yoghurt and sugar syrup. Freeze in the freezer for at least 6 hours.

3. 3

   Stir vigorously every 30 minutes for the first 3 hours. For the lime sauce, wash the remaining limes thoroughly. Use a julienne shredder to grate the zest of three limes. Squeeze all limes and bring them to the boil in a saucepan with the zest and the remaining sugar.

4. 4

   Stir cornflour and some water until smooth. Stir into the lime juice, bring to the boil again and allow to cool. Cut the pomegranate in half and knock the seeds out of their skin with a spoon. Stir into the cold lime sauce and divide into 4 plates.

5. 5

   Let the mango ice cream thaw a little, then cut off 8 ice cream scoops and arrange them on the plates. Serve immediately.