Summary

Ingredients

• 250 g raspberries, frozen
• 1 can mango (s), 425 ml
• 2 cups quark (vanilla), 500 g each
• 2 sachets vanilla sugar
• 3 tablespoon lemon juice
• 250 g mascarpone
• 3 tablespoon sugar
• possibly lemon balm, to decorate

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Instructions

1. Thaw raspberries. Puree the mangoes, stir in the quark, vanilla sugar, lemon juice and mascarpone until smooth. Add sugar to taste (you can leave it out entirely if you like a sour taste). Fold in the mango puree and raspberries, except for a few to garnish. Decorate the cream with the remaining raspberries and any lemon balm leaves.