Mango soup with lemon sorbet

Halve the strawberries (or raspberries). Peel the mangoes with a peeler and cut the flesh into slices of the kernel.

Put the mango with the orange juice and the wine in the blender or food processor and puree everything into a smooth lightly tied soup.

Spoon the mango soup in a jug and let the soup in the fridge become cold in 1 hour.

Toast the coconut in a dry frying pan, stirring until golden brown. Allow the coconut to cool on a plate.

Pour the mango soup into deep plates.

In the middle, create a bread roll of lemon sorbet and sprinkle some coconut and orange zest over it. Garnish with the strawberries.