Fresh ’n’ fruity

PINEAPPLE CARPACCIO WITH MANGO SORBET

SERVES 6

INGREDIENTS

1 ripe pineapple, peeled
2 passionfruit
Finely grated zest 1 lime
Roasted macadamia nuts, chopped, to serve

MANGO SORBET

3 ripe mangoes (about 650g), peeled, diced
2½ Tbsp rice malt syrup
100ml water
Juice 1 lime, or to taste

1 For sorbet, purée mango with the rice malt syrup and water until smooth, then strain through a fine sieve. Transfer purée to ice-cube trays (or place ¼ cupfuls in separate snap-lock bags) and freeze overnight.

Transfer cubes to a food processor and process until smooth, adding lime juice to taste, then freeze in a container until just