Mango soup with lemon sorbet

Name: mango soup with lemon sorbet
Total time: 75 min
Yield: 4
Ingredients: 2 mango; 1 orange; 150 milliliters sweet white wine; 3 tablespoon ground coconut; 4 large sphere large bulbs of lemon sorbet; 125 gram strawberry or raspberry

Ingredients

2 mango
1 orange
150 milliliters sweet white wine

3 tablespoon ground coconut
4 large sphere large bulbs of lemon sorbet
125 gram strawberry or raspberry

Directions

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.