Mango – Kiwi – Yogurt – Cream

Ingredients for 3 servings:

• 1 mango(s) (approx. 300 g)
• 2 kiwi(s), yellow
• 50 g sugar, brown
• 1 shot of white rum
• 1 lime(s)
• 250 g yogurt
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Squeeze the lime. Peel the mango and cut the flesh away from the stone, reserving a little of it for decoration. Peel and halve the kiwis. Cut the mango flesh and three kiwi halves into large cubes. Caramelize the brown sugar in a saucepan, then add the fruit cubes and deglaze with the white rum. Once the rum has evaporated, add the lime juice and simmer briefly. Purée the mixture finely, let it cool, and then refrigerate or freeze it completely. In the meantime, mix the yogurt with the sour cream, pour into dessert bowls, and refrigerate them until ready to serve. Before serving, spoon the fruit purée onto the yogurt and sour cream mixture and garnish with small cubes of the reserved mango and the remaining kiwi. Tip: Alternatively, leave the fruit purée in the freezer until it is semi-frozen. Then scrape it out with a fork and decorate it on the yogurt!