for 4 person

Mango

1	mango (approx. 300 g, e.g. Primagusto), cubed
2 tbsp	peppermint leaves, finely chopped
¼ tsp	allspice Espelette

To serve

4 ball	mango sorbet
4 dl	champagne (e.g. Bonnaire Fine Food)
4 sprig	peppermint
4 pinch	allspice Espelette
70 g	biscuits (e.g. almond tuiles Fine Food)

How it's done

Mango

Mix the mango, mint and allspice in a bowl, cover and marinate for approx. 4 hrs.

To serve

Divide the mango cubes between the glasses. Top with a scoop of sorbet and fill with champagne. Decorate with mint and allspice. Serve with almond tuiles.

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