Filter
Reset
Sort ByRelevance
BRIDG
Mango soup with lemon sorbet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
35 minSnackflour, flour, baking powder, cocoa powder, butter, sugar, egg, milk, white caster sugar, cinnamon powder, powdered sugar,sugar stars
-
10 minDessertApple, lemon juice, strawberries, strawberry lemonade syrup, apple sorbet ice cream, whipped cream,summer sorbet
-
10 minSnackcream cheese, sugar, muffin, chocolate flakes, mini smarties, glaze pin,pieten muffin
-
15 minDessertoranges, apricot, (cantaloupe) melon, vanilla custard, yogurt, powdered sugar,vlaflip different
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it