John Myers
Mango and Mascarpone Dessert
The perfect mango and mascarpone dessert recipe with a picture and simple step-by-step instructions.
- 2 Fresh mango
- 250 g Quark semi-fat
- 250 g Mascapone
- 1 tbsp Sugar
- 12 piece Crush Amarettini almond biscuits
- 1 Pc. Tonka bean
- Remove the fresh mangoes from the skin and chop them up with the magic wand.
- Mix the quark and mascarpone with the sugar to a cream (works great with a magic wand too). If you like it a little looser, just add a dash of milk. Grate the tonka bean with the nutmeg grater and add. If you don’t have a tonka bean, you can also use vanilla.
- Put the amarettini in a zip bag and roughly crumble with a hammer. Fill into large glasses. Pour the mango puree into the glasses up to 3-4 cm below the rim. Top up with the mascarpone cream. Place in the refrigerator for 1 hour and then serve. If you want to spice it up, add a few leaves of Carmagnola mint to the mascarpone cream and mix them in with your magic wand. For the freshness kick in summer.
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