Exotic Fruit Tartare with Mango Sorbet

For the Exotic Fruit Tartare with Mango Sorbet, peel all fruits and cut into 5 mm cubes. Marinate in alcohol, sprinkle with lime juice and add sugar. Form a circle of 15 cm Ø from each fruit, place a sorbet dumpling on each and decorate with mint.

VARIANT: You can also place the fruits in a rhubarb ring. To do this, trim the rhubarb and divide into 20 cm long stalks. Cut these with a bread slicer into very thin strands, lightly sugar them and wrap them on ring molds of about 15 cm Ø wrapped with baking paper. Dry in a preheated oven at 80 °C with the door slightly open for about 6 hours.For the mango sorbet, boil orange juice, water, granulated sugar and glucose to a syrup. Stir in mango puree and lime juice and freeze in an ice cream maker.

Otherwise, place in a shallow stainless steel bowl, put the Exotic Fruit Tartare with Mango Sorbet in the freezer and stir in between several times with a whisk until you get a creamy ice cream mixture.

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