Mango Sorbet with Rum

Mass in the original recipe for 4-6 people plenty.

Whip the cream(1) in the wide whisk until stiff.

Cut the mango into slices, separate the core, remove the flesh from the peel with a spoon and mash in a multi-hand mixer or hand mixer.

Make water, lime zest and sugar 5 min, remove zest. Stir rum, juice of one lemon and half of the whipped cream into the mango puree, fill into a freezer-proof give, freeze in the Tk device while stirring frequently.

Serve the sorbet with pistachios and the remaining whipped cream.

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