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.
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. |
| Servings | Prep Time |
| 4servings | 12hours, includes overnight freezing |
|
Ingredients
Carpaccio
- 1large mangopeeled and thinly sliced
- 1large paw pawpeeled and thinly sliced
- 2cups watermeloncut in squares or scooped in balls
- 1 pineapplepeeled, cored and thinly sliced
- 1/2cup blueberries
- 1/2cup gooseberries
- 1/2cup brown sugaror use coconut sugar if you like
- 2 star fruitthinly sliced
- 2 kiwipeeled and thinly sliced
- lime zestto serve
- pomegranate rubiesto garnish
- mint leavesto garnish
- mango and honey sorbetto serve
Mango and Honey Sorbet
- 3cups chopped mangofrozen overnight
- 4tablespoons honey
Instructions
- For the Mango and Honey Sorbet, place the chopped mango in a ziplock bag and freeze overnight.
- Place the frozen mango cubes in a blender, add the honey and pulse until smooth.
- Transfer to a freezer friendly container and leave in the freezer until you serve.
- For the carpaccio, arrange the fruits on a platter.
- In a mixing bowl, cover the blueberries and gooseberries with sugar. Arrange on platter with rest of fruits.
- Serve with pomegranate rubies, mint leaves, lime zest and sorbet.