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Mango Balls with Lemongrass Jelly and Yogurt Sorbet Recipe
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Flavors of Germany
Total time: less than 15 minutes

Preparation time: 20 minutes + freezing time
Cooking time: 10 minutes

Difficulty: Average
Chef's Note

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.

For 4 servings

- 2 large mangos

Yogurt sorbet
- 500 g (18 oz.) yogurt (3.7%)
- 150 g (3/4 cup) sugar
- Juice of half a lemon

Lemongrass jelly
- 400 ml (1 1/2 cups) natural apple juice
- 2 stalks of Lemon grass
- 1.5 sheets of gelatin
- Sugar to taste (depending on the apple juice used)

- 1 sheet of brick pastry
- Melted butter
- Sesame seeds

Making the sorbet

  1. Place all the ingredients for the sorbet into an ice cream machine and freeze. 

Making the jelly

  1. Crush the lemongrass and cut into pieces. 
  2. Boil the apple juice with the lemongrass pieces and sugar. 
  3. Mix in the gelatin, soaked in cold water. Remove the lemongrass and refrigerate the mixture. 


  1. Cut a sheet of brick pastry into 8 pieces; dip in melted butter and sprinkle with sesame seeds.
  2. Bake in a 190° C (375° F) oven for 10 minutes.

Mango balls

  1. Peel 2 large mangos; using a melon baller, cut out small balls; set aside in the refrigerator. 


  1. Place the mango balls on 4 plates and top with the lemongrass jelly. 
  2. In the center place a scoop of sorbet and garnish with two pieces of sesame brick.
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