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Mango Cream with Caramel Crust

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Mango Cream with Caramel Crust

The perfect mango cream with caramel crust recipe with a picture and simple step-by-step instructions.

  • 2 piece Mangoes
  • 500 g Mascarpone
  • 200 g Cream yogurt
  • 1 tsp Ground ginger
  • 1 piece Lemon
  • 10 tbsp Sugar brown
  1. Peel the mango and cut the pulp into small pieces. Then distribute this in small sorbet molds.
  1. Mix the mascarpone, cream yoghurt, ginger, lime zest and juice together. Also place in the sorbet bowl on the pulp.
  1. Put the brown sugar on the cream so that the whole cream is covered. Preheat the oven to 250 degrees, then place the bowls in the oven until the sugar has melted.
Dinner
European
mango cream with caramel crust

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Written by John Myers

Professional Chef with 29 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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