Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne (Germany). Flavors of Germany. Total time: less than 15 minutes. Preparation time: 20 minutes + freezing time. Cooking time: 10 minutes. Difficulty: Average. Chef's Note — Nutrition: Mango is a fruit extraordinarily rich in carotene, an antioxidant that plays a central role in fighting aging, heart disease and cancer. It also contains vitamin C, iron, niacin and folates.
⏱️ Prep: 20 min🍳 Cook: 10 min
Ingredients
| 2 | large mangos |
| 500 g | Yogurt sorbet: yogurt (3.7%) |
| 150 g | Yogurt sorbet: sugar |
| — | Yogurt sorbet: juice of half a lemon |
| 400 ml | Lemongrass jelly: natural apple juice |
| 2 | Lemongrass jelly: stalks of lemongrass |
| 1.5 sheets | Lemongrass jelly: sheets of gelatin |
| — | Lemongrass jelly: sugar to taste (depending on the apple juice used) |
| 1 sheet | Garnish: sheet of brick pastry |
| — | Garnish: melted butter |
| — | Garnish: sesame seeds |
Instructions
Making the sorbet:
- Place all the ingredients for the sorbet into an ice cream machine and freeze.
Making the jelly:
- Crush the lemongrass and cut into pieces.
- Boil the apple juice with the lemongrass pieces and sugar.
- Mix in the gelatin, soaked in cold water. Remove the lemongrass and refrigerate the mixture.
Decoration:
- Cut a sheet of brick pastry into 8 pieces; dip in melted butter and sprinkle with sesame seeds.
- Bake in a 190° C (375° F) oven for 10 minutes.
Mango balls:
- Peel 2 large mangos; using a melon baller, cut out small balls; set aside in the refrigerator.
Presentation:
- Place the mango balls on 4 plates and top with the lemongrass jelly.
- In the center place a scoop of sorbet and garnish with two pieces of sesame brick.