Mango Sorbet Orange Sponge

Sometimes yummy food is easier than you first think. You can get the most beautiful and tasty desserts out of car leftovers. This time I took some of my remaining sponge of another cake and combined it with this ice cream. Wich is always a good idea by the way. Family approved, I promise ;-)

For the mango sorbet:

take the flesh of two ripe mangos

7 fl. oz. water (100ml)

1-2 tablespoons glucose syrup

1 teaspoon flour of locust bean

some vanilla essence

Mix the mango, water, syrup, vanilla and locust bean. Freeze for about two hours and it comes out alle creamy and fluffy ...hmmm! Serve with some fresh papaya and some edible flowers.