Fresh Mango Sorbet with Yogurt-Mint Cream

Bereidingswijze

1

Making Mango Sorbet

Puree the mangoes with the lime juice, water and sugar until smooth. Add a pinch of salt and freeze the mixture for at least 2 hours, stirring every half hour to prevent crystal formation.

2 ripe mangoes (approximately 400 g) | mangoes

2 ripe mangoes (approximately 400 g)

120 ml lime juice

100 ml water

2 tbsp sugar

a pinch of salt

2

Making Yogurt Cream

Mix the yogurt with the sugar, finely chopped mint and lime zest until smooth and fluffy. Chill until ready to use.

250 g Greek yogurt

1 tbsp sugar

a handful of fresh mint leaves, finely chopped

zest of 1 lime

3

Serving

Scoop mango sorbet into dessert glasses and top with a dollop of yogurt cream. Garnish with some mint and a little extra zest if desired.

2 ripe mangoes (approximately 400 g) | mangoes

2 ripe mangoes (approximately 400 g)