Mascarpone Mango Cream

Name: Mascarpone Mango Cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large mango (approx. 400 g); 250 g Mascarpone (Italian double cream cheese); 250 g Low-fat curd; 7-10 Tbsp juice and peel of 1 untreated lemon; 2 packages Vanillin sugar; 1 TABLESPOON Sugar; 1 TABLESPOON Raspberry Jelly; 7-10 Tbsp Lemon balm; 1 small freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large mango (approx. 400 g)
250 g Mascarpone (Italian double cream cheese)
250 g Low-fat curd
7-10 Tbsp juice and peel of 1 untreated lemon
2 packages Vanillin sugar
1 TABLESPOON Sugar
1 TABLESPOON Raspberry Jelly
7-10 Tbsp Lemon balm
1 small freezer bag

Directions

1
Peel the mango and cut it into slices from the stone. Put some slices aside for garnishing, mash the rest. Stir mascarpone, quark, lemon juice and zest, vanilla sugar and sugar until smooth.
2
Put the mango puree into a glass bowl. Fill with mascarpone cream and smooth it down. Warm up the jelly a little and put it into a freezer bag. Cut off a small corner. Decorate the cream with small dots and pull through with a wooden skewer from top to bottom.
3
Decorate with mango wedges and lemon balm.