Mangosteen Sorbet in chilled Mint & Melon soup.

A designer gourmet dainty with an unusual mélange of mangosteen fruit sorbet over minter melon ice chilled soup – a real feast


150 g  sugar                        

200 ml water
400 g Mangosteen flesh  diced
1 tbs lemon juice

Method :-

Put the sugar and water in a small saucepan. Stir to allow the sugar to dissolve over low heat. When dissolved increase the heat and cook for few minutes. Allow to cool.
Puree the Mangosteen flesh  in a blender and mix with the cold sugar syrup. Refrigerate the mixture.


2 kg fresh watermelon deseeded
icing sugar, to taste
12 small mint leafs, chopped finely
6 x upper 4 mint leafs on a branch for decorating


1 ) Wash and hull the watermelom & . Puree with the chopped mint leaves  in a blender. Strain the puree  get rid of the small seeds if any .
2) Pour 200 ml of the watermelon soup into each soup plate. Sprinkle with the chopped mint.

Put 1 scoop of the pre-set Mangosteen sorbet in the middle of each plate of mint & melon chilled soup  and decorate with mint leafs.—  serve  immediately.

(Executive Chef Aman Tandon from ThePrideHotels Ahmedabad)

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