Summary

Ingredients

• 1 mango (s), ripe
• 1 lime (s), organic
• 0.5 ½ bunch Thai basil
• 10 wholemeal shortbread biscuits
• 200 g cream cheese
• 50 g suar, brown
• 1 cup whipped cream
• 3 teaspoons butter

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Instructions

1. Melt the butter in a saucepan over low heat. Finely crumble the shortbread biscuits and mix with the melted butter, then pour the amount evenly into 4 dessert glasses.
2. Peel the mango, cut out the stone and cut the pulp into 0.5 cm cubes. Pluck the leaves from the Thai basil and cut into fine strips. Mix with the mango and set aside.
3. Rinse off the lime while hot, rub some of the skin and then squeeze out the juice. Mix the cream cheese with the lime juice and zest and the sugar.
4. Whip the cream with a pinch of sugar until stiff and fold into the cream cheese. Distribute this amount on the glasses so that the glasses are 2/3 full.
5. Add the mango and basil salad as a topping and serve.