Mango Sorbet on Pineapple

1. remove peel from pineapple, sprinkle with 3 tbsp. palm sugar.

Clean, rinse and chop the peppers. 3.

For the sorbet, blend mango pulp with lime juice, peppers, ginger, honey and the remaining palm sugar (2 tbsp.) in an electric chopper, freeze for approx. 2 hours. Stir a few times. 4.

Shortly before serving, turn on the oven grill and grill the pineapple in the oven on the top shelf for about 2 minutes until golden brown. Serve with mango sorbet and mint leaves.

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