Summary

Ingredients

• 1 mango (s), fully ripe
• 500 g low-fat quark
• 50 g natural yourt, 1.5% fat
• 150 g coconut milk
• 1 bag vanilla sugar (bourbon)
• 3 tablespoon sugar
• 1 teaspoon, heaped lemon peel, grated
• 1 shot mineral water
• 150 g biscuit (s) (Amarettini)
• some chocolate flakes

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Instructions

1. Peel the mango, cut into pieces and puree.
2. Whisk the quark, yoghurt, lemon zest and coconut milk, season with sugar and vanilla sugar, loosen up with a dash of mineral water.
3. Put some amarettini aside, coarsely crumble the rest.
4. Fill mango puree, quark cream and breadcrumbs in layers into drinking glasses with a volume of approx. 150 ml or a glass bowl with a volume of approx. 1.2 l. For glasses approx. 2 teaspoons of mango puree on approx. 4-5 teaspoons of quark mass, crumbly layer only very thin - should result in two triple layers in the glass.
5. When layering in a glass bowl, it can also be marbled. Pour in layers and then comb through in a circle with a long-handled fork from the center to the edge of the bowl, just a little, the layers should remain visible!
6. Then decorate with a last blob of the penultimate layer and a little chocolate shavings and decorate with Amerettini.
7. This recipe was created spontaneously, eaten with relish by the family and guests and photographed beforehand. I only had chocolate shavings in stock at the moment, roasted coconut shavings, mint or pine nuts should actually be even better in terms of taste and appearance.