Swirled yoghurt with Matcha on mango salad

Name: Swirled yoghurt with Matcha on mango salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 ripe mango (about 600 g); 1 Lime; 1 package Vanillin sugar; 500 g Cream curd; 300 g Greek cream yoghurt; 3-4 Tbsp Sugar; 1 TEASPOON Japanese green powdered tea (Matcha); 7-10 Tbsp Disposable piping bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 ripe mango (about 600 g)
1 Lime
1 package Vanillin sugar
500 g Cream curd
300 g Greek cream yoghurt
3-4 Tbsp Sugar
1 TEASPOON Japanese green powdered tea (Matcha)
7-10 Tbsp Disposable piping bag

Directions

1
Cut the flesh of the mango with a sharp knife directly from the stone. Peel the rind and finely dice the flesh. Wash the lime thoroughly, grate dry and finely grate the rind. Halve the lime, squeeze the juice
2
Mix lime juice, vanilla sugar and lime zest. Mix in the mango. Mix quark, yoghurt and sugar. Take off approx. 1/3 of the quark mass and mix with the tea powder
3
Divide the mango with lime juice into four dessert glasses. Pour white and green cream alternately into the piping bag with a tablespoon. Cut off the tip so that the hole is about 1 cm Ø. Spray the cream onto the mango and spread the surface loosely with a spoon