Pineapple-Mango Sorbet

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix icing sugar and 50 ml water, heat up and let cool down. Peel 1 mango and cut the flesh from stone. Puree the mango and stir in the sugar solution. Quarter the pineapple and cut out the stalk. Peel the fruit flesh.

2. 2

   Cut pineapple into small cubes and fold into the mango puree. Put the sorbet into a metal bowl. Put it in the freezer and let it freeze for at least 5-6 hours. Stir several times. Peel 1 mango, cut the flesh from the stone and slice. Peel and slice the kiwi. Pour vanilla syrup over the mango and kiwi and leave to soak for 10 minutes. Take out the sorbet and let it stand for 15 minutes. Use 2 tablespoons to cut off 4 large cams.

3. 3

   Peel and slice the kiwi. Pour vanilla syrup over the mango and kiwi and leave to soak for 10 minutes. Take out the sorbet and let it stand for 15 minutes. Use 2 tablespoons to cut off 4 large cams. Arrange the mango sorbet with the marinated fruits on plates. Serve decorated with orange slices and Cape gooseberries

4. 4

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
130 kcal

CARBS
27 g

FATS
1 g

PROTEINS
4 g