Mango eggs with strawberry sauce and kiwi

Name: Mango eggs with strawberry sauce and kiwi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7 sheets Gelatine; 2 can(s) (425 ml each) Mangoes in slices (weight 225 g); 4 TABLESPOONS Lemon juice; 50 g Sugar; 200 g Whipped cream; 1 package Vanillin sugar; 1 package (300 g) frozen strawberries; 2 Kiwis; 7-10 Tbsp Mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7 sheets Gelatine
2 can(s) (425 ml each) Mangoes in slices (weight 225 g)
4 TABLESPOONS Lemon juice
50 g Sugar
200 g Whipped cream
1 package Vanillin sugar
1 package (300 g) frozen strawberries
2 Kiwis
7-10 Tbsp Mint

Directions

1
Soak gelatine in cold water. Drain the mangos. Puree the mangoes, lemon juice and sugar. Squeeze out the gelatine, dissolve lukewarm and stir into the mango puree. Cool until the cream begins to set. Whip the cream until stiff, allow the vanillin sugar to trickle in.
2
Fold into the cream, fill into a wide bowl and chill for about 2 hours. In the meantime bring the strawberries to the boil briefly and puree. Peel and slice the kiwis and cut out the flowers. Cut the cream into an egg shape and place on dessert plates. Serve with some sauce and kiwi flowers. Serve decorated with mint
3
waiting time approx. 2 1/2 hours