Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 0.5 teaspoon ½ cardamom
- 0.5 teaspoon ½ coriander, ground
- 0.5 teaspoon ½ ground cumin
- 0.25 teaspoon ¼ cinnamon, ground
- 360 g natural yourt
- 250 g quark (semi-fat quark)
- 3 tablespoon powdered sugar
- Saffron threads
- 1 mango (s), peeled
- Pistachios, peeled, roughly chopped
Print Recipe
Pin Recipe Instructions
- Lightly toast the spices in a small, non-stick frying pan over medium heat, transfer to a large bowl.
- Add the yoghurt and all the other ingredients up to and including the saffron threads, stir well, cover with the cream and let stand at room temperature for approx. 1 hour.
- Cut the flesh of the mango on both sides along the flat stone, cut lengthways into approx. 1 cm thick slices. Decorate the cream with the mango wedges.
- Tip: the spices can be removed neatly from the pan with a heat-resistant brush.
- Per person 7 g fat, 10 g protein, 21 g carbohydrates, 799 kj (191 kcal)
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