Pineapple Soup with Mango and Green Apple Sorbet

To prepare a refined dessert full of tropical flavors, we will start with the pineapple, an essential ingredient in this recipe. Carefully peel the pineapple, making sure to remove the woody core as well. After obtaining the delicious pulp, we keep four thin slices for decoration, while the rest is blended into a fine paste. This pineapple pulp will be essential for adding an intense and sweet flavor to our dessert. We then place it in the refrigerator to cool and preserve its freshness.

The next step is preparing the mango. We carefully peel the mango, keeping four slices for decoration, while the rest of the fruit is diced. The mango adds a tropical note and a creamy texture that will blend splendidly with the other ingredients. In a pot, we add 100 ml of water and 100 g of sugar, which we bring to a boil over low heat. We stir continuously to ensure the sugar dissolves completely and we obtain a uniform syrup. Once the syrup is ready, we take the pot off the heat and add the mango cubes, mixing well to integrate them. We let the mixture cool completely so that the flavors blend perfectly.

Next, we take care of the apples. We carefully wash the apples, then remove the cores, being careful not to peel the fruits. We again keep four thin slices for decoration, while the rest of the apples are diced. These cubes will be blended with 500 ml of water, 250 g of sugar, and the juice of one lemon, resulting in a homogeneous and aromatic mixture. This mixture will be placed in the sorbet maker, following the specific instructions of the device, to obtain a creamy and refreshing sorbet.

Meanwhile, the slices of mango, pineapple, and apples that we kept for decoration will be caramelized. We arrange them nicely on a tray, preferably on a sheet of parchment paper, and sprinkle them with powdered sugar. We place them in the oven to caramelize, achieving a delicious contrast between the sweetness of the fruits and the crunchy notes of the caramelized sugar.

Once all the ingredients are prepared, we mix the very cold pineapple pulp with the mango compote, creating a savory combination. When serving, we use deep plates, in which we place 1-2 tablespoons of apple sorbet in the center, then add the mixture of pineapple and mango around. We decorate the dish with the caramelized fruits, adding elegance and an appetizing appearance. This dessert is perfect for impressing guests, being not only delicious but also a true feast for the eyes!