John Myers
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Exotic Mango Meets Local Rhubarb
The perfect exotic mango meets local rhubarb recipe with a picture and simple step-by-step instructions.
Mango coconut ice cream
- 1 packet Frozen mango
- 400 g Coconut yogurt
- 1 tbsp Powdered sugar
- 1 Spr Lime juice
rhubarb compote
- 800 g Rhubarb
- 1 piece Vanilla pod
- 1 piece Cinnamon stick
- 50 g Sugar
Mascarpone cream
- 3 piece Egg yolk
- 3 tbsp Sugar
- 500 g Mascarpone
- 1 piece Vanilla pod
Almond slices – dough
- 250 ml Whipped cream
- 60 g Sugar
- 375 g Flour
- 1 packet Baking powder
- 3 piece Eggs
- 1 packet Vanilla sugar
Almond paste
- 330 g Butter
- 375 g Sugar
- 1 packet Vanilla sugar
- 300 g Flaked almonds
- 3 tbsp Milk
Mango coconut ice cream
- For the mango and coconut ice cream, take the mango package out of the freezer approx. 20 minutes before processing and place the yoghurt in the freezer for 20 minutes.
- After this time, mix the mango pieces with a hand blender, then add the yogurt, powdered sugar and lime juice and mix until creamy. The ice cream is easy to prepare.
- For the rhubarb compote, peel off the rhubarb and cut into large pieces. Put everything together in a saucepan and reduce to a compote while stirring constantly.
Mascarpone cream
- For the mascarpone cream, mix the egg yolks with the sugar until they are white and creamy, then stir in the pulp of the vanilla pod and the mascarpone well. Layer the cooled rhubarb compote and mascarpone cream nicely in a glass.
- The cream is lighter if you omit the eggs and mix a cup of yogurt with the mascarpone.
almond slices
- For the almond slices, mix the ingredients for the dough, spread on a well-greased tray and bake at 175 ° C (convection 165 ° C) for 20 minutes.
- Meanwhile melt the butter. Briefly bring the sugar, vanilla sugar, milk and finally the almonds to the boil in the liquid butter. Spread on the half-baked base and bake for another 20 minutes. Cut on the tray while it is still warm. Is very suitable for freezing.
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