Pitahaya, Mango and White Chocolate Yogurt Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g chocolate, white
- 500 g yourt (1.5% fat)
- honey or sugar
- 1 large pitahaya (s)
- 1 large mango (s)
- 1 handful biscuit (s) (Amarettini)
- Confectionery (chocolate sticks) to decorate
Print Recipe
Pin Recipe Instructions
- Roughly chop the chocolate, melt it, allow to cool slightly. Gradually stir in the yoghurt with the whisk, add honey or sugar to taste.
- Halve the pitahaya, scoop out the pulp. Peel the mango, cut the pulp from the core, fold both diced with a handful of Amarettini into the chocolate yoghurt.
- Arrange in the pitahaya halves.
- Arrange the rest of the cream in glasses or bowls, garnish with pieces of fruit, amarettini and chocolate sticks.
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