Mango Chocolate Ice Cream with Hot Sesame Sauce

Rinse mango, crush 250 g pulp, stir with sugar and mascarpone until creamy. Stir in cognac and grated chocolate. Fill a 500 ml loaf pan with the mixture and freeze. Cut small cubes from the remaining slices. Wash lime in hot water, dab dry and pull down the peel with a zester, squeeze the lime. Toast the sesame seeds in a coated frying pan until fragrant. Now add honey, lime juice and zest. Boil sauce a little bit, remove from the kitchen stove. Turn ice cream before eating, garnish with mango cubes and cape gooseberries. Serve with the hot sesame sauce.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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