Semolina pudding with mango and tropical fruits

Name: Semolina pudding with mango and tropical fruits
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 l Milk; 2 TABLESPOONS Sugar; 1 pinch Salt; 1 package Vanillin sugar; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 2 can(s) (425 ml each) Mango; 100 g Durum wheat semolina; 2 Eggs; 1 Kiwi; 2 small bananas; 4 Cape gooseberries; 1/2 Lime; 2 discs fresh pineapple; 2 TABLESPOONS crushed pistachio kernels; 4 Shashlik skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 l Milk
2 TABLESPOONS Sugar
1 pinch Salt
1 package Vanillin sugar
7-10 Tbsp thinly peeled rind of 1 untreated lemon
2 can(s) (425 ml each) Mango
100 g Durum wheat semolina
2 Eggs
1 Kiwi
2 small bananas
4 Cape gooseberries
1/2 Lime
2 discs fresh pineapple
2 TABLESPOONS crushed pistachio kernels
4 Shashlik skewers

Directions

1
Bring milk, sugar, salt, vanillin sugar and lemon peel to the boil. Drain the mangos and finely puree the pulp, except for 2 pieces. Remove the lemon peel from the milk. Stir in semolina, bring to the boil and let it swell for about 2 minutes over low heat while stirring. Remove the pot from the stove.
2
Let it swell for another 2-3 minutes. Separate the eggs. Beat egg white until stiff. Whisk the egg yolks, stir in 2 tablespoons of semolina and stir into the remaining semolina. Carefully fold in the beaten egg white. Peel kiwi and bananas and cut into bite-sized pieces. Clean the Cape gooseberries. Wash the lime, rub dry and cut into slices. Cut pineapple and remaining mango into pieces. Put fruit pieces on shashlik skewers.
3
Peel kiwi and bananas and cut into bite-sized pieces. Clean the Cape gooseberries. Wash the lime, rub dry and cut into slices. Cut pineapple and remaining mango into pieces. Put fruit pieces on shashlik skewers. Layer semolina and mango puree in heat-resistant glass bowls. Decorate with fruit skewers and pistachios