Mango and blackcurrant sorbet RECIPE
- For 6 people
- Preparation: 10 minutes
- Resting time: 4h
Ingredients
- 150 g blackcurrant purée
- 150 g mango purée
- 120 g agave syrup
- Amarena cherries
- Water
+ special utensils
- Eskimo moulds
- Sticks
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Preparation :
1. Divide the amarena cherries among the popsicle molds (about 2 per mold).
2. Mix the blackcurrant purée with 60 g agave syrup and pour into the popsicle molds. Place them upright in the freezer for about 1 h.
3. As soon as the ice cream begins to set, slip in the stick.
4. Mix the mango purée with 60 g agave syrup and pour into the molds over the partially solidified blackcurrant mixture. Return to the freezer and leave to set for at least 3 h or overnight.
5. Remove from the freezer a few minutes before serving, then carefully remove from the molds by pulling on the stick.
6. Enjoy immediately.