Heavenly Mango Cream À La Govardhana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 mango (s), ripe
- 2 orange (s), juice it
- 1 lime (s), juice it
- 1 teaspoon ginger, fresh, finely chopped / grated
- 4 tablespoon sugar, brown or Sharkara (Ayurvedic sugar)
- 250 ml coconut cream
- 200 ml whipped cream
- 250 ml water
- 3 tablespoon vanilla sugar
- 1 teaspoon rose water
- Grind ¼ teaspoon cardamom with 1/4 teaspoon cinnamon with a little rock sugar
- some strawberries or raspberries, fresh
- 5 teaspoons vanilla pudding powder (organic)
- some mint or lemon balm
Print Recipe
Pin Recipe Instructions
- Reduce 250 ml of water and sugar with the ginger at medium temperature down to half. Add peeled and diced mango as well as orange juice, lemon juice and the spices and cook for 5 - 10 minutes until soft, finally add cardamom and cinnamon just before the end of the cooking time.
- Mix the vanilla pudding powder with the coconut cream and a good dash of cream and slowly stir in with a whisk. Mix everything carefully and bring to the boil until it is slightly thick. Now add the rose water.
- Let the fine mango cream cool, fold in 3/4 of the whipped cream and use the rest with a piping nozzle to decorate. Pour into a nice dessert bowl, garnish with quartered strawberries or whole raspberries and a mint or lemon balm leaf.
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