Semolina pudding with mango

Name: Semolina pudding with mango
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium ripe mangos (à approx. 400 g); 500 ml Milk; 5 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 2 TABLESPOONS Butter; 75 g Common wheat semolina; 1 egg (size M); 1 pinch Salt; 5 TABLESPOONS Whipped cream; 4 TABLESPOONS Pistachio kernels; 1 tsp (3 g) Cornstarch; 100 ml Mango juice

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium ripe mangos (à approx. 400 g)
500 ml Milk
5 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
2 TABLESPOONS Butter
75 g Common wheat semolina
1 egg (size M)
1 pinch Salt
5 TABLESPOONS Whipped cream
4 TABLESPOONS Pistachio kernels
1 tsp (3 g) Cornstarch
100 ml Mango juice

Directions

1
1.cut the flesh of both mangos from the stone, peel and roughly dice. Boil up milk, 2 tablespoons sugar, vanilla sugar and butter. Remove from heat and sprinkle in semolina while stirring. Bring to the boil once, remove from the heat, cover and leave to swell for about 5 minutes. In the meantime, separate the egg. Beat the egg white until stiff, add 1 tbsp.
2
sugar and salt. Whisk egg yolk with cream. Stir into the semolina porridge. Fold in the beaten egg white. Fill semolina into 4 bowls
3
Roast the pistachios in a pan without fat until golden brown, take them out and chop them roughly. Stir the starch with part of the juice until smooth. Bring the rest of the juice and 2 tbsp. sugar to the boil. Bind with mixed starch, bring to the boil again and simmer for about 1 minute. Add mango to the sauce and stir in. Spread mango over the semolina and sprinkle pistachios over it