Sweet mango cream

Ingredients for 1 servings:

• 2 mango(s), fully ripe, approx. 300 g flesh
• 2 lemons
• 4 tbsp syrup (dark, Balinese mango syrup ala Ayu, from the database)
• 2 kaffir lime leaves, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A dip for potato pancakes and a cream for ice cream toppings. Recipe from Lombok, Indonesia.

For the recipe you need this syrup: https://www.chefkoch.de/rezepte/3762531572862332/Dunkler-balinesischer-Mangosirup-ala-Ayu.html Wash the mango and cut off both ends. Peel with a vegetable peeler and use a sharp knife to fillet the flesh from the pit. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus press, it is better to proceed as follows: Cut off a piece lengthwise, approximately 6 mm to the right and left of the stem. Remove the seeds and squeeze by hand. Discard the empty parts and the middle parts. Chop the mango fillets into small pieces and puree them finely in a blender with the remaining ingredients at the highest setting. Wash the kaffir lime leaves, roll them up from the tip to the stem, and cut the roll crosswise into thin strands. Garnish the cream with the strands, flowers, and leaves.