Mango sorbet with coconut cream for Thermomix®
gg pistachio kernels (salted)
Ingredients · Servings 4
- 40 g pistachio kernels
- 200 g coconut milk
- 5 g sugar
- 2 Prisen Fleur de sel
- 300 g Mango
- 1 Tl Honig
- 1 tsp organic lime zest
- 2 organic protein
Method · 10 min
- Place pistachios in the mixing bowl, chop for 3 seconds/speed 5 and transfer to a separate bowl.
- Add coconut milk, sugar, and fleur de sel to the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup to prevent splashing, and cook for 5 minutes/Varoma/speed 2. Transfer to a container and allow to cool until lukewarm.
- Place mango, honey and lime zest into the mixing bowl, blend for 20-30 seconds/speed 8 and scrape down the sides with a spatula.
- Add the egg white and mix in for 5 seconds/speed 5.
- Insert the whisk attachment and whisk for 2 minutes/speed 4. Remove the whisk attachment.
- Divide the cooled coconut cream among 4 small bowls, add mango sorbet, sprinkle with crushed pistachios and a little fleur de sel, and serve immediately.
A pinch of fleur de sel (and a little more for sprinkling)
1 tsp organic lime zest (finely grated)
Organic egg white (size M, chilled)
