Mascarpone pancake with mango puree

Ingredients for 4 servings:

• 1 mango(s), ripe
• 1 tsp maple syrup, alternatively some of the sugar specified in the dough
• 4 eggs
• 1 pinch of salt
• 1 pinch(s) nutmeg, freshly grated
• 40 g sugar
• 4 tbsp milk
• 100 g flour
• 250 g mascarpone
• 1 lemon(s), the juice for the puree, the peel for the dough
• 2 tbsp butter for frying
• some powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

sweet main course or dessert

Grate the lemon zest and squeeze out the juice. For the mango puree, peel the mango and scrape off the flesh along the stone. Puree the mango flesh in a blender or with an immersion blender. Season the puree with 1 teaspoon of maple syrup or 1 teaspoon of sugar and 2 tablespoons of lemon juice. Refrigerate the mango puree. For the batter, whisk 2 whole eggs with 2 egg yolks. Mix in the pinch of salt and nutmeg, the sugar, and the grated lemon zest. Stir in the milk, flour, and mascarpone. Beat the 2 egg whites until stiff peaks form and fold into the batter in two portions. Preheat the oven to 50°C. Melt the butter in a pan. Cook half of the batter in the pan and tear it into pieces crisscrossing with two forks. Place the pieces on a platter and keep warm in the oven. Repeat with the second half. Dust the mascarpone pancake with powdered sugar and serve with the cool mango puree.