Mango-Apricot Sundae Fet a Sóller
- Preparation time 15 min.
- very easy
Preparation
Open the apricots and drain them in a sieve. Place in a tall container, add sugar and 4-5 tablespoons of the apricot juice. Blend with a hand blender to a sauce and refrigerate for 30 minutes.
Remove the mango ice cream from the freezer and place it in the fridge, this makes it easy to portion later and in the meantime it develops its wonderful aroma.
Prepare four dessert bowls, possibly pre-cooled in summer.
Put 2 scoops of mango sorbet in each bowl, spread the sauce over it, keep 8 tbsp for garnish. Pour the cream over the ice cream, pour the apricot sauce over it.
Garnish with lemon balm leaves and serve immediately. The sundae can be refined with crushed almond brittle.
Quantity
Ingredients for 4 peopleIngredients
- 500 ml Gelat Sóller mango sorbet
- 300 g Pickled apricots
- 4 tbsp Sugar
- Cream
- Lemon balm for garnish
From the online shop
Organic Panela cane sugar
3,95 €