Indian semolina dessert with mango

Ingredients for 3 servings:

• 80 g soft wheat semolina
• 1 tbsp ghee
• 250 ml water, approx.
• 1 pinch of salt
• 250 g mango pulp
• 2 tbsp sugar, more if desired
• 1 pinch(s) of saffron
• some cardamom powder
• 2 tbsp coconut cream
• some mango(s) (mango wedges)
• Coconut flakes or coconut chips, roasted
• Mint leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice 125g of mango flesh into small cubes, then puree the rest with sugar and saffron. Heat the ghee in a saucepan and roast the semolina until light brown. Remove from the heat, gradually add the water with a pinch of salt, and stir vigorously to avoid lumps. The semolina porridge should be thick, not runny, as the mango puree and coconut cream will thin it out a bit. Cook over low heat according to the package instructions until cooked through. Mix the mango cubes, puree, and coconut cream into the semolina and serve lukewarm or cold, garnished with mango wedges, coconut flakes, and mint leaves. Note: Indian desserts are very sweet; the amount of sugar has been greatly reduced in this recipe, but this also depends on the sweetness of the mango.