Summary

Ingredients

• 1 large apple, sour
• 0.5 ½ mango (s), ripe
• 0.3 stick cinnamon
• 1 teaspoon lemon juice
• 100 ml coconut milk
• 150 ml cider
• 1 teaspoon calvados
• 1 tablespoon cane sugar, brown
• 1 teaspoon chilli flakes

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Instructions

1. Peel the apple and mango and grate them relatively finely. Heat a saucepan and let the cane sugar caramelize in it. Then deglaze with cider and calvados. Add apple and mango grated and bring to the boil. Set the stove to the lowest setting, add lemon juice, cinnamon stick and let it steep for about 15-20. Always pay attention to the consistency of the fruit puree and stir. Towards the end of the cooking time, add the chilli flakes and coconut milk, remove the cinnamon stick. Fill up to the brim in a suitable mason jar, close it and place in the refrigerator after it has cooled down.