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1
Make a simple syrup by whisking the 3 cups of sugar and 2 cups of cold water together, then bringing the mixture to a boil.
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2
Reserve in the refrigerator.
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3
Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, 1/2 cup simple syrup (or more to taste) and 1/2 teaspoon salt until thoroughly liquefied.
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4
Strain and refrigerate.
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5
Make the mango sorbet by blending 6 chopped mangoes, the lime juice, 1 cup of simple syrup and 1 teaspoon of salt in a blender until smooth, 2 to 3 minutes, and then straining the mixture and churning it in an ice-cream machine as the manufacturer directs.
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6
Keep frozen.
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7
Preheat the oven to 325 degrees.
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8
Make the orange cookies by mixing 3/4 cup sugar, the flours and orange zest together in a bowl with a fork and then stirring in first the juice and next the butter.
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9
Very thinly spread half the mix on a standard half-sheet Teflon tray and bake until golden.
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10
When cool, break into 12 to 18 pieces.
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11
Reserve the remaining dough for another use.
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12
Cut the cored pineapple and the remaining mango into 1/2-inch dice and mix together.
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13
To serve, place 3 or 4 ounces of consomme in each bowl and 2 or 3 tablespoons of the diced fruit.
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14
Place 2 or 3 cookies on the diced fruit and then 2 or 3 scoops of the sorbet.
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15
Garnish with the rest of the diced fruit and sprinkle basil on top.
