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Mango Sorbet mit Pistazien Crunch
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watch 25 min.
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You haven't eaten ice cream like this before! The combination of mango and pistachio is really unique and goes perfectly with the spicy-bitter taste of the BitterLiebe powder.
INGREDIENTS
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150 g Pistachio nuts
2 EL Honey
20 g BitterLiebe powder
600 g Frozen mango
1 Stück Banana
50 ml Mango juice
1 Prise Salt
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PREPARATION
Roughly chop the pistachio nuts and roast them in a pan, free of fat.
Add honey and let the moisture boil for about 1 minute.
Put the mixture on baking paper and let cool down.
Sprinkle BitterLiebe powder on top.
Peel the bananas, cut into thin slices and place in the freezer for about 40 minutes.
Put the mango, mango juice, banana and a pinch of salt in a tall container and puree with a hand blender.
Serve the mango sorbet in a bowl and serve with the pistachio BitterLiebe crackers.

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