Dill sorbet (for 1 litre)

370ml apple juice

170ml orange juice

165ml lime juice

80g passion fruit puree

145g sugar

60g glucose

1 pinch green pepper, ground

2 sticks lemongrass, chopped

½ bunch dill, chopped

½ bunch thyme, chopped

½ mint, chopped

½ basil, chopped

½ bunch sorrel, chopped


2 mangos, cut into fine slices

basil-mint syrup

Macadamia crunch

90g nougat

90g sourdough bread crumbs, dried and finely diced

30g chopped macadamia nuts

1 lime, zested

45g brown sugar

30g corn starch

1 egg

45g butter, melted

1 pinch anise powder

1 bunch dill, picked apart


For the sorbet, boil all ingredients and let infuse for 4 hours in the fridge. Puree finely in the mixer and pass through a fine sieve. Freeze in the ice machine.

Marinade the mangos for 2 hours in the syrup.

For the crunch dice the nougat into ½ x ½ cm cubes. Together with the rest of the ingredients, mix everything in a bowl with your hand and spread evenly on a silicon mat or baking paper. Bake in the oven at 155C for 20 minutes.

Arrange the mango flatly on a plate and place sorbet, crunch and dill on top.

Images ©Michael Wissing, AT Verlag /