Mango-basil sorbet on fruit salad

Ingredients for 4 servings:

• 800 g mango pulp or mango puree
• 50 g cane sugar
• ½ lime(s)
• 3 sprigs basil
• 150 ml water
• ½ Galia melon
• ½ pineapple, fresh
• 2 sprigs of mint

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

vegan

Boil the sugar and water in a small saucepan over medium heat for about 10 minutes until syrupy, then let cool. While the sugar is reducing, peel the mangoes. Cut the flesh into slices, remove the stone, roughly dice, and place in a tall container, or place the puree in a tall container. Squeeze the lime, add it to the mangoes along with the sugar syrup, and puree everything using a hand blender until finely chopped. Wash the basil, shake dry, pick off the leaves, and roughly chop. Add to the mango puree and blend briefly again. Freeze in an ice cream maker for about 1 hour. Alternatively, pre-chill a metal bowl in the freezer, pour in the sorbet mixture, and freeze for about 5 hours. Stir every 30 minutes to prevent large ice crystals from forming. While the ice cream is freezing, peel the melon and remove the seeds. Cut into small pieces. Do the same with the pineapple. Place both fruits in a bowl. Wash the mint, shake it dry, pick the leaves, and chop them finely. Add the mint to the fruit and fold it in. Transfer the fruit salad to a bowl or glass. Serve the sorbet on top.