John Myers
Mango – Cold Bowl with Coconut – Semolina – Dumplings …
The perfect mango – cold bowl with coconut – semolina – dumplings … recipe with a picture and simple step-by-step instructions.
- 0,5 Fresh mango
- 0,5 Fresh lime
- 1 piece Fresh ginger about the size of a thumbnail
- 1 tablespoon Sugar
- 50 Milliliters Orange juice
- 50 Milliliters White wine dry
- 2 tablespoon Desiccated coconut
- 100 Milliliters Milk
- 1 teaspoon Sugar
- 1 pinch Salt
- 15 g Semolina
- 1 tablespoon Butter
- 1 Melissa leaf
- 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.
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