John Myers
Mango Noodles with Kiwi Persimmons and Pomegranate
The perfect mango noodles with kiwi persimmons and pomegranate recipe with a picture and simple step-by-step instructions.
- 3 Pc. Green kiwi fresh
- 1 Pc. Mango fresh big
- 1 Pc. Parsimon persimmon fresh
- 0,5 Pc. Pomegranate fresh
- 1 tbsp Sugar brown fine
- 1 tbsp Lemon juice
- 50 g Chopped white chocolate
- 80 g Chocolate cubes
- 5 Pc. Peppermint sprigs
- Peel the kiwi, quarter it lengthways, then cut into small slices. Peel the mango and cut into very thin slices. Cut the slices into very narrow strips (noodles). Wash and peel the persimmon, quarter lengthways and cut into small slices. Core the pomegranate. How to core pomegranate is described in my tip.
- Put all the fruits in a bowl, pour the lemon juice over them and sprinkle them with the sugar, mix everything carefully, cover and marinate for 30 minutes. In the meantime, chop the white chocolate. Wash the peppermint and shake dry.
- Then put 3-4 tablespoons of the fruit mixture in the dessert bowl, then sprinkle it first with the white chocolate, then with the dark chocolate cubes, then garnished with a peppermint sprig. A glass of sweet white wine goes perfectly with it.
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