Mango And Strawberry Carpaccio With Lemon Sorbet - cooking recipe

Ingredients

1 cup fresh mint, leaves stripped from stems, reserve a little for garnish
2 tbsp granulated sugar
1 None large mango, peeled, pitted and cut into thin diagonal slices
2/3 lb strawberries, hulled and thinly sliced
4 scoops lemon sorbet

Preparation

Grind the mint and sugar with a mortar and pestle until the sugar is green.
Arrange the mango and strawberries on 4 serving plates and top each with a scoop of sorbet. Sprinkle with the mint sugar and garnish with mint leaves.