• 3 ripe mangos
• 4 heaped tablespoons icing sugar
• 6 cornets
• 2-3 tablespoons sugar pearls or sprinkles
• 1 level teaspoon turmeric 
• 2 tablespoons sugar
• approx. 100 ml lukewarm water

Mango sorbet in a colourful cornet

Preparation time: 35 minutes
Cooking/baking time: 0 minutes
Cooling/marinating time: 4 hours
For: 4-6 portions


1. Peel the mangos and cut the pulp from the pit. Cut into pieces and put in the freezer for 3-4 hours (or overnight).

2. To make the sugar icing, put the icing sugar into a bowl and mix with cold water. Use a brush or teaspoon to spread the sugar icing around the rim of the cornets and sprinkle with the sugar pearls. Place the cornets in glasses to dry.

3. Put the frozen mango pieces, turmeric and sugar into a blender, add some lukewarm water and blend into a creamy purée. Add more water if required. Fill the cornets with the mango purée and enjoy.