Mango Cream with Strawberries

For the cream, cut the mango pulp from the stone in large pieces. Peel and cut the mango pieces.

Put the mango pieces, the juice of one lemon and the sugar in a high mixing bowl and mix with a hand mixer(*).

Whip the whipped cream in a high mixing bowl with a mixer until stiff. Pour the whipped cream into a large enough bowl. Fold the mango puree into the whipped cream. Refine the mango cream with cayenne pepper and the orange liqueur and fill into small dessert bowls.

Rinse and clean the strawberries and cut them into quarters or slices. Garnish the mango cream with the strawberries. If desired, top with small mango cubes and dust with powdered sugar to serve at the table.

For a mango cream with coconut, prepare the mango puree as described above – until (*). Soak the white gelatin in cold water. In a large baking bowl, stir the fruit puree with the coconut milk. Take five tablespoons of the mango-coconut cream and mention in a small saucepan. Squeeze the gelatin well, let it melt in it while stirring, and mix it into the remaining mango-coconut cream.

Continue as described above. To serve, divide the mango cream with coconut evenly among dessert bowls and sprinkle with toasted coconut flakes.

Tip: Strawberries taste best when they are in season in our area! If possible, buy local products!

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