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Sweet obsessions

Mango and basil sorbet

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

Start cooking

Tools

Mixers

Mixers

Ice cream maker

Ice cream maker

Fruit and Vegetables Strainer

Fruit and Vegetables Strainer

Details

5

Ingredients

8

Steps

Time

30'

Prep

5'

Cooking

35'

Total

Ingredients

How many servings?

  • 300 gmango flesh
  • 80 gsugar
  • 100 mlwater
  • 2 leavesbasil leaves
  • 10 gedible flowers
  • 900 gmango flesh
  • 240 gsugar
  • 300 mlwater
  • 4 leavesbasil leaves
  • 30 gedible flowers
  • 600 gmango flesh
  • 160 gsugar
  • 200 mlwater
  • 6 leavesbasil leaves
  • 20 gedible flowers
Make it now
  • Step 1

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

  • Step 2

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

  • Step 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

  • Step 4

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

  • Step 5

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

  • Step 6

    Scoop the ice cream into bowls.

  • Step 7

    Serve it up and garnish with edible flowers.

  • TIP

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

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Mango and basil sorbet

Step 1

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

Step 2

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

Step 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

Step 4

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

Step 5

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

Step 6

Scoop the ice cream into bowls.

Step 7

Serve it up and garnish with edible flowers.

TIP

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

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