Ingredients:

• 200 ml of Juçaí
• 1 ripe banana
• ½ packet of colorless gelatin
• 1 mango in pieces
• ½ passion fruit pulp (beaten and drained)
• 1 teaspoon of chopped ginger

Steps:

1. Let the Juçaí jar thaw for about 10 minutes at room temperature
2. First, dilute the gelatin in cold water, heat until completely dissolved and set aside
3. In a blender, put the mixture with the Juçaí and the banana, and refrigerate for at least 8 hours
4. Meanwhile, mix the rest of the ingredients – the mango, the passion fruit and the ginger – in a blender, and also leave it in the fridge
5. When ready to serve, place the Juçaï sorbet on the mousse and finish with the granola and chia