Camembert with coconut flakes and mango chutney

Name: Camembert with coconut flakes and mango chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Mango; 1 jar (300 g) mango chutney; 4 Stem(s) Parsley; 2 Eggs (size M); 6 TABLESPOONS Coconut flake; 6 TABLESPOONS Breadcrumbs; 4 (125 g each; in 2 halves) Camembert; 1 l vegetable oil; 7-10 Tbsp roasted coconut chips

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Mango
1 jar (300 g) mango chutney
4 Stem(s) Parsley
2 Eggs (size M)
6 TABLESPOONS Coconut flake
6 TABLESPOONS Breadcrumbs
4 (125 g each; in 2 halves) Camembert
1 l vegetable oil
7-10 Tbsp roasted coconut chips

Directions

1
For the chutney, cut approx. half of the mango from the stone (approx. 150 g), peel, slice and stir into the finished chutney. Use the rest of the mango for other purposes. Wash parsley, shake dry, pluck leaves from the stalks and cut roughly into strips. Whisk the eggs in a shallow bowl. Mix grated coconut and breadcrumbs.
2
Turn cheese one after the other first in flour, then in egg and coconut breadcrumbs. Heat oil to 170 °C. Fry 2 cheese halves one after the other for about 3 minutes in hot oil until crispy. Place the finished cheese on kitchen roll. Arrange cheese on mango chutney. Garnish with coconut chips and parsley