Description
Refreshing fruit mango ice cream with a tart pomegranate sauce and mint notes – a wonderful dessert for a hot summer evening or dinner Asian-style.
Ingredients
-
Mango
2 piece
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Sugar
100 g
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Lime
1 piece
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Garnet
1 piece
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Brown sugar
50 g
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Mint
0.5 coup
Cooking
Ingredients.
1. Mango peel and cut into pieces. Dissolve the sugar in 80 g of water and boil down to sugar liquid is reduced in volume by half. Add the zest and lime juice and finely chopped mint leaves.
2. Put the mango pulp and sugar solution in a bottle and scroll until smooth.
3. Pour the resulting mass in a container and put into the freezer for an hour. Then remove and whip it with a mixer. Put into the freezer for another hour. Repeat a few times to the ice cream had a lot of air.
4. Squeeze the juice from the pomegranate seeds and boil it in half with brown sugar until a thick syrup.
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