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Mango – Cold Bowl with Coconut – Semolina – Dumplings …

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 243 kcal

Ingredients
 

  • 0,5 Fresh mango
  • 0,5 Fresh lime
  • 1 Fresh ginger about the size of a thumbnail
  • 1 tbsp Sugar
  • 50 ml Orange juice
  • 50 ml White wine dry
  • 2 tbsp Desiccated coconut
  • 100 ml Milk
  • 1 tsp Sugar
  • 1 pinch Salt
  • 15 g Semolina
  • 1 tbsp Butter
  • 1 Melissa leaf

Instructions
 

  • Peel the mango, separate the pulp from the stone and cut into small pieces. Squeeze the lime. Peel the ginger and grate finely.
  • Bring the mango, lime juice, ginger, sugar, juice and wine to a boil in a saucepan. Simmer gently on a low flame for five minutes. Take it from the stove and let it cool off. Puree the whole thing and chill.
  • Toast the coconut flakes in a pan without fat. Transfer to a plate to cool.
  • Stir the semolina with a little milk until smooth. Bring the rest of the milk to the boil with sugar and salt. Stir in semolina and let it soak over a low flame. Take it from the stove and let it cool off.
  • Melt the butter in a crucible. Using a damp spoon, cut off the lumps from the semolina and toss in the hot butter. Then roll in the desiccated coconut.
  • Put the cold bowl in a deep plate. Place coconut semolina on top and garnish with lemon balm.

Nutrition

Serving: 100gCalories: 243kcalCarbohydrates: 18gProtein: 2.7gFat: 16.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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