Mango Balls with Lemongrass Jelly and Yogurt SorbetTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 20 minutes + freezing time
Cooking time: 10 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:92.3 kcal
Proteins:1.4 g
Fats:1.1 g
Carbohydrate:20.6 g
Fibers:1.1 g
Sugar:18.3 g
Cholesterol:3.9 mg
Sodium:18.5 mg
Calcium:51.4 mg
Energy:383 kcal
Proteins:5.8 g
Fats:4.7 g
Carbohydrate:85.6 g
Fibers:4.6 g
Sugar:75.8 g
Cholesterol:16.2 mg
Sodium:76.6 mg
Calcium:213.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
large mangos
**Yogurt sorbet
500
g
yogurt (37%)
150
g
sugar
juice of half a lemon
**Lemongrass jelly
400
ml
natural apple juice
2
stalks of lemon grass
1.5
sheets of gelatin
sugar to taste (depending on the apple juice used)
**Garnish
1
sheet of brick pastry
melted butter
sesame seeds
METHOD
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.
CHEF'S NOTES
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.
