Mango lime sorbet and fresh raspberry sauce
Puree the mango meat with the lime and honey all the way to mush. Spread it over a piece of baking paper and place it covered on a flat plate for 2 hours in the freezer.
Keep a few raspberries behind and puree the remaining raspberries with a few drops of lime juice all the way to bright red sauce. Put this covered away in the refrigerator.
Remove the frozen fruit sauce from the freezer and chop it into pieces. Puree this again (briefly with the pulse button, in the blender) until the ice crystals are completely fine.
Transfer the sorbet to a container and leave it in the freezer for a short while. Or serve directly in bread rolls with a bit of sauce and some backed raspberries.
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