Mangosorbet

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape the pulp into a pot. Add the vanilla pod, cinnamon stick, sugar and 150 ml water, and boil down like a syrup. Leave to cool and pass through a fine sieve. Meanwhile peel the mangos and cut the flesh from the stone. Weigh 250 g of flesh. Mix mango and lime juice, puree, add sugar syrup bit by bit. Place the mango puree in a wide stainless steel bowl in the freezer and freeze in approx. 4 hours. Stir vigorously about every 30 minutes to give the sorbet a smooth consistency. Pour the sorbet into a piping bag with star-shaped spout and squirt into pre-cooled glasses. Garnish with mango slices and lemon balm as desired

2. 2

   city

3. 3

   Glasses: Peil & Putzler