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🍰 Fresh Mango Basil Ice Cream with Raspberry Topping

164 kcal · 30 min · 4 servings

Ingredients

• 50 g raw cane sugar (3 tbsp)
• 800 g mango (2 mangos)
• 1 lime
• 3 sprigs basil
• 200 g raspberries
• 2 tsp honey
• 75 ml mineral water (sparkling)

Instructions

1. 1. Put 150 milliliters of water and the sugar into a small saucepan.
2. 2. Heat the mixture over medium heat and boil it for about 10 minutes until it becomes syrupy.
3. 3. Remove the saucepan from the heat and let the sugar syrup cool down completely.
4. 4. Peel the mangoes while the syrup is cooling down.
5. 5. Slice the flesh off the stone.
6. 6. Dice the mango pieces roughly.
7. 7. Put the mango cubes into a tall container that is suitable for a hand blender.
8. 8. Cut the lime in half.
9. 9. Squeeze the lime.
10. 10. Measure out 2 tablespoons of lime juice.
11. 11. Add the lime juice and the cooled sugar syrup to the mangoes.
12. 12. Blend the mixture finely with a hand blender.
13. 13. Wash the basil.
14. 14. Shake the basil dry.
15. 15. Pluck the leaves off the stems.
16. 16. Chop the basil leaves roughly.
17. 17. Add the basil to the mango puree.
18. 18. Mix the ingredients together briefly.
19. 19. Put the mixture into an ice cream maker.
20. 20. Let the ice cream freeze for about 1 hour.
21. 21. Sort through the raspberries to remove unripe berries or stems.
22. 22. Put the raspberries, the honey, and the mineral water into a tall container.
23. 23. Blend the raspberry mixture finely with a hand blender.
24. 24. Press the raspberry puree through a fine sieve into a bowl.
25. 25. Scoop balls out of the finished mango sorbet.
26. 26. Serve the ice cream with the raspberry puree.

Nutrition per serving

• kcal: 164
• Protein: 1 g · Fett/Fat: 1 g · Carbs: 35 g