John Myers
Ingredients for 10 servings:
- 500 g low-fat curd cheese
- 500 g yogurt, 1.5% fat
- 500 g mascarpone
- 3 packets of vanilla sugar
- 1 tbsp, heaped sugar
- 4 large mangoes, ripe
- 1 tbsp gelling agent or cream stiffener, if required
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
no cream, low sugar, fruity, for hot days
Prepare the mango. Remove the peel and pit from the mango. Puree about half of the mango, then cut the other half into small pieces to fold in. Blend the quark, yogurt, mascarpone, vanilla sugar, and sugar until creamy. Add the mango puree and mix in. Tip: If the mango puree is too runny, mix in about 1 tablespoon of gelling agent for cold dishes or cream stiffener (for vegans…). Taste the mixture to see if it’s sweet enough and add more to taste. Fold the mango pieces into the cream. Transfer to a serving dish and enjoy. The cream is pleasantly fruity and fresh, perfect for hot days! Depending on how quickly you prepare the mango, it can be ready in 10 minutes or 30 minutes. The final quantity is about 2.5 – 3 liters (we love dessert).
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