Cut the mango off the stone. Peel and chop the flesh. Peel and quarter pineapple, remove stalk. Cut the flesh into cubes as well. Wash lemon hot, grate dry and grate half of the peel thinly
Caramelise 1 tablespoon of sugar in a saucepan until light. Add fruit and simmer covered for 15-20 minutes. Add lemon zest shortly before the end of cooking time. Puree the fruit and let it cool down
Beat the egg whites until stiff, pour in 100 g sugar. Heat milk, vanilla sugar and 200 ml water in a wide saucepan. Form 4 dumplings from the beaten egg white with a large spoon and add to the hot milk. Cover and poach for about 8 minutes. Take out and drain briefly on kitchen paper
Chop the pistachios and almonds finely and roast them in a pan without fat. Take them out and let them cool down. Divide the fruit sauce into 6 bowls. Put an egg snow dumpling on top and sprinkle with chopped pistachios and almonds. Serve immediately
Waiting time approx. 30 minutes