Step by step

1. The day before, place the freeze bowl in the freezer.

2. Purée the mango flesh and basil into the mixer bowl with the fruit and vegetable strainer on speed 4

3. In a small pan combine water and sugar. Warm up until sugar dissolve. Remove from fire, add the blended mango and let cool down

4. Remove bowl, attach the Ice Cream maker and wire the dasher.

5. Pour the mixture into the freeze bowl and churn with the dasher on speed 2 until firm.

6. Scoop the ice cream into bowls.

7. Serve it up and garnish with edible flowers.

8. Drip some balsamic vinegar glaze on top of ice-cream when serving.