Mango-Almond-Cream

Name: Mango-Almond-Cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Mango fruit (in columns; sugared); 1 TABLESPOON Lemon juice; 1 TEASPOON Rose water; 3 TABLESPOONS chopped almonds; 2 TABLESPOONS crushed pistachios; 200 g Whipped cream; 1 small ripe mango; 7-10 Tbsp some mint leaves; 7-10 Tbsp for ornament

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Mango fruit (in columns; sugared)
1 TABLESPOON Lemon juice
1 TEASPOON Rose water
3 TABLESPOONS chopped almonds
2 TABLESPOONS crushed pistachios
200 g Whipped cream
1 small ripe mango
7-10 Tbsp some mint leaves
7-10 Tbsp for ornament

Directions

1
Drain the mango fruit and puree. Season with lemon juice and possibly rose water. Stir in almonds and 1 tbsp. pistachios. Whip cream until stiff and fold in carefully. Chill the cream for about 45 minutes
2
Peel the fresh mango and cut the flesh into slices from the core. Arrange the mango-almond cream on four dessert plates and sprinkle with remaining pistachios. Decorate with mint if desired.
3
- Canned mangos are usually offered in the supermarket with the canned fruit or in the Asia shop
4
- Rose water, a popular ingredient in oriental cuisine, is available at the pharmacy. Can be replaced by cherry brandy (contains alcohol!)
5
- The mango-almond cream also tastes good as a half-frozen dish. To avoid large ice crystals, you should stir it several times with a hand blender while freezing