Breaded Baked Mango on Dessert Mirror with Vanilla Ice Cream

Put the milk, cream and starch in a saucepan. Cut the vanilla pod in the middle and carefully scrape out the pulp. Then add the egg yolk, the pulp of the vanilla pod and the sugar and bring to the boil while stirring constantly. If the desired consistency is not achieved (too runny), stir starch and water in a small bowl and add gradually until the desired consistency is achieved. Then season to taste and add sugar if necessary. Then put the vanilla sauce in a bowl and let it cool down.

Put the water, sugar and vanilla sugar in a saucepan and bring to the boil with constant boiling. Then take the pot off the flame and stir in the cocoa powder and add sugar to taste. Then put the chocolate sauce in a bowl and let it cool down.

Put the water and tempura batter in a bowl and stir until smooth. Preheat the deep fryer. Now cut out wedges from the mango and place in the bowl with the batter. It is best to leave them all in there until all the mango slices have been cut. Then put the mango wedges in the deep fryer while preparing the dessert mirror with the chocolate sauce and vanilla sauce. After about 5 minutes. Take the mango wedges out of the deep fryer and let them drain on kitchen paper.

First, beat the eggs with the sugar until frothy. Then whip the cream with the vanilla sugar until stiff and stir everything together with the milk. Scrape out the pulp of half the vanilla pod and stir in. The mass in the ice machine approx. 30 minutes. Let it stir until creamy and then 1-2 hrs. Put in the freezer. Now arrange the ice cream and the mango slices on the plates and decorate with a strawberry.