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🍰 Mexican Mango Sorbet with Sesame Brittle

251 kcal · 30 min · 4 servings

Ingredients

• 1 pomegranate
• 2 limes
• 500 g large fully ripe mango (1 large fully ripe mango)
• 15 g sweetener
• 125 ml white wine
• 2 tsp oil
• 100 g cane sugar
• 1 tsp honey
• 100 g unpeeled sesame seeds
• 0.5 tsp sea salt

Instructions

1. 1. Squeeze the pomegranate. Cut the pomegranate half open and extract the juice as you would with an orange.
2. 2. Squeeze the limes. Cut the limes in half and extract the juice.
3. 3. Peel the mango. Cut the flesh away from the pit.
4. 4. Dice the mango. Cut the fruit flesh into small cubes.
5. 5. Puree the mango. Place the mango flesh, pomegranate juice, 300 milliliters of water, and the granulated sweetener into a blender.
6. 6. Blend the mixture. Puree the ingredients until smooth using a hand blender or stand blender.
7. 7. Strain the puree. Push the fruit mixture through a fine sieve to remove fibers.
8. 8. Stir in the lime juice. Mix the strained puree with 5 tablespoons of lime juice.
9. 9. Add the white wine. Stir the white wine into the fruit mixture.
10. 10. Pour the mixture into the ice cream maker. Fill the fruit mixture into an ice cream maker.
11. 11. Freeze the sorbet. Freeze the mixture until it is creamy.
12. 12. Use the freezer as an alternative. If you do not have an ice cream maker, freeze the mixture in a shallow dish.
13. 13. Stir the sorbet regularly. Stir the mixture frequently and vigorously while it freezes.
14. 14. Prepare the baking paper. Take a piece of baking paper measuring 70 by 30 centimeters.
15. 15. Brush the paper. Brush the baking paper with about 1 teaspoon of oil.
16. 16. Add sugar and honey to a pot. Pour the sugar and honey together into a small saucepan.
17. 17. Melt the ingredients. Heat the mixture over medium heat.
18. 18. Caramelize the mixture. Allow the mixture to melt for 5 to 10 minutes until it turns light brown.
19. 19. Mix the sesame with salt. Combine the sesame seeds and salt in a small bowl.
20. 20. Add the sesame mixture to the caramel. Add the sesame-salt mix and the remaining oil to the hot caramel.
21. 21. Remove the pot from the heat. Take the pot off the heat source.
22. 22. Stir the caramel mixture. Mix everything thoroughly with a wooden spoon.
23. 23. Pour the caramel onto the paper. Spread the hot caramel over one half of the baking paper.
24. 24. Cover the caramel. Place the free half of the paper over the caramel.
25. 25. Roll the caramel thin. Roll the caramel between the paper using a rolling pin.
26. 26. Press the caramel flat. Press firmly until the caramel is about 3 millimeters thin.
27. 27. Remove the paper. Carefully peel the baking paper away from the cooled caramel.
28. 28. Cut the caramel into pieces. Cut the lukewarm caramel into triangles.
29. 29. Let the caramel cool completely. Wait until the sesame brittle chips have cooled completely.
30. 30. Plate the sorbet. Place the sorbet onto dessert plates.
31. 31. Serve the brittle chips alongside. Serve the sesame brittle chips with the sorbet.
32. 32. Store leftover chips. Store packaged brittle chips in an airtight container.
33. 33. Note the shelf life. The chips will keep for up to 3 days.

Nutrition per serving

• kcal: 251
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 32 g