Fruit Carpaccio with Mango and Honey Sorbet

When summer is in full swing, a Fruit Carpaccio platter with Mango and Honey Sorbet is the answer!  Undoubtedly the most beautiful season by far, to spend time outdoors and getting in tune with nature. Even better when you can nourish the family with an easy and healthy, organic fruit platter and delicious home made sorbet. 

Organic Produce for my Fruit Carpaccio

When I received gorgeous organically grown fruits from Jacksons Real Food Market, in Johannesburg, I was thrilled to learn more about the agriculture movement of the century – organic farming.  You all know by now what organic farming means, right?  The use of zero pesticides and chemicals ensures naturally grown crops with the soul purpose to uplift the people, soil and produce.

Of course you also know that the team over at Jacksons are doing their very best to provide you with these produce straight from the community of farmers right here in beautiful South Africa. Read more about the local organic system, changing lives as we speak – here.  I couldn’t be happier munching on this Fruit Carpaccio platter filled with seasonal, clean and organic ingredients. 

Going organic has never been this easy, folks.  The fresh line of produce you will find at Jacksons Real Food Market is filled with a variety of fruit variations, always seasonal and they are aiming to stock organically grown produce only. 

How To Make a Fruit Carpaccio Platter

A hot, summer’s day calls for a refreshing snack! Like this fresh and zesty Fruit Carpaccio with Mango and Honey Sorbet.  Simply prepare your organic fruits by washing them thoroughly. Next peel and slice them into bite size strips or balls. I got to play with a myriad of fresh fruits for this shoot and decided to keep my plate of fruit pretty simple.  Finally arrange it on a beautiful plate with extras like mint sugar, sugared berries and of course this INCREDIBLY smooth Mango and Honey Sorbet.

How To Make a Mango and Honey Sorbet

This Mango and Honey Sorbet is definitely the star of the show. Best of all no churning is needed, you only need to blend and pop it in the freezer.

Firstly peel and chop your mangoes up in small chunks and freeze it overnight. Once you are ready to make the sorbet, blend the frozen fruit with the honey. Pop it back in the freezer until serving.

Smooth, fresh, frosty and delicious.

So get yourself down to Jacksons Real Food Market and sign up for their Real Food Community in store.

Be sure to grab a box of their incredible mangoes and let me know if you this super healthy Fruit Carpaccio!
*This post is proudly sponsored by Jacksons Real Food Market.

Print Recipe

Fruit Carpaccio with Mango and Honey Sorbet

A refreshing snack or meal idea that consists of thinly sliced fruit with a no churn mango and honey sorbet.

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Course

snack

Prep Time

12 hours, includes overnight freezing

Servings

servings MetricUS Imperial

Ingredients

Carpaccio

• 1 large mango peeled and thinly sliced
• 1 large paw paw peeled and thinly sliced
• 2 cups watermelon cut in squares or scooped in balls
• 1 pineapple peeled, cored and thinly sliced
• 1/2 cup blueberries
• 1/2 cup gooseberries
• 1/2 cup brown sugar or use coconut sugar if you like
• 2 star fruit thinly sliced
• 2 kiwi peeled and thinly sliced
• lime zest to serve
• pomegranate rubies to garnish
• mint leaves to garnish
• mango and honey sorbet to serve

Mango and Honey Sorbet

• 3 cups chopped mango frozen overnight
• 4 tablespoons honey

Course snack Prep Time 12 hours, includes overnight freezing Servings servings MetricUS Imperial Ingredients Carpaccio 1 large mango peeled and thinly sliced 1 large paw paw peeled and thinly sliced 2 cups watermelon cut in squares or scooped in balls 1 pineapple peeled, cored and thinly sliced 1/2 cup blueberries 1/2 cup gooseberries 1/2 cup brown sugar or use coconut sugar if you like 2 star fruit thinly sliced 2 kiwi peeled and thinly sliced lime zest to serve pomegranate rubies to garnish mint leaves to garnish mango and honey sorbet to serve Mango and Honey Sorbet 3 cups chopped mango frozen overnight 4 tablespoons honey

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Instructions

1. For the Mango and Honey Sorbet, place the chopped mango in a ziplock bag and freeze overnight.
2. Place the frozen mango cubes in a blender, add the honey and pulse until smooth.
3. Transfer to a freezer friendly container and leave in the freezer until you serve.
4. For the carpaccio, arrange the fruits on a platter.
5. In a mixing bowl, cover the blueberries and gooseberries with sugar. Arrange on platter with rest of fruits.
6. Serve with pomegranate rubies, mint leaves, lime zest and sorbet.

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