Mint pesto sauce:
Wash and dry a bunch of mint. For the sauce you will only need the leaves. Wash the lime well, remove the zest, and squeeze out the juice. Put the zest+mint leaves+pine nuts+cane sugar in a chopper glass, pour in the lime juice and olive oil. Chop all the Ingres. into a homogeneous mixture. Pour the sauce into a jar and put it in the refrigerator.
You can prepare more dessert sauce, put it in small containers with a lid, and store it in the freezer for a longer time. Frozen mint sauce retains a bright color (does not turn brown), no less bright taste and pasty consistency (does not peel off). In my case, it was stored for about a year. Mint sauce can be used for other fruit and berry desserts, as well as dessert salads!
Mango sorbet :
Prepare 50% syrup from cane sugar and water, the syrup should be thick (viscous)- cool well.
Prepare a container for chopping fruit (high container-glass = 1.5 liters). Wash the fruit, peel it, cut off the pulp, and put it in a glass. Add sugar syrup and grapefruit juice to the fruit. Chop with an immersion blender. Beat the mixture for 3-5 minutes until smooth(shiny, creamy, even slightly foaming).
Put the fruit cream in a container with a lid and put it in the freezer for 10-12 hours (day).
In the preparation of sorbet, citrus juice is used, which prevents the formation of large ice crystals. When freezing, the sorbet does not require mixing.
Serve the mango sorbet balls in serving cremans, and don't forget to pour a generous amount of mint pesto on top!