Mango with Coconut Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mango (s), ripe (approx. 600 g for 4 people)
- 200 g quark (low-fat quark)
- 4 tablespoon coconut milk, unsweetened
- 1 tablespoon maple syrup or honey
- 10 cashew nuts, kernels
- 1 teaspoon honey, liquid
Print Recipe
Pin Recipe Instructions
- Peel the mango. Cut the pulp around the stone in large pieces and cut into even slices. Cut off any remaining flesh close to the stone and dice. Arrange the mango slices and diced mango on dessert plates.
- Mix the quark with the coconut milk and maple syrup until smooth and distribute evenly on the mango pulp. Chop the cashew nuts and roast them with the honey over a medium heat for about 3 minutes until golden brown. Sprinkle over the dessert and serve.
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