Mango Ragout with Lime-chilli Ice Cream and Chocolate Brownie

Mango ragout

1. Peel the mangoes and cut into small cubes. Melt the butter in a pan, add the sugar and let it caramelize a little. Add the mango cubes and caramelize lightly. Deglaze with the orange juice and apricot liqueur and season with the vanilla.

Lime and chilli ice cream

1. Sieve powdered sugar. Squeeze the limes and rub the peel of 2 limes and add to the powdered sugar. Stir until the powdered sugar has dissolved. Wash the chilli pods, cut them lengthways and remove the seeds. Cut into strips and add to the powdered sugar and lime mixture. Let it steep for about 30-45 minutes. Then remove the chilli strips. Cut some of them into small cubes and add them back to the liquid. Add the créme fraiche and mix everything well. Pour into a freezer-safe container, close it and place in the freezer compartment. If necessary, stir in an ice cream maker until creamy.

chocolate brownies

1. First preheat the oven to 175 degrees. Line a rectangular baking pan with parchment paper. Melt the butter and chocolate in a double boiler. Mix the flour, baking powder, cocoa and sugar and fold the chocolate mixture underneath. Mix the eggs with the whisk and also mix into the chocolate mass. Pour the liquid dough into the prepared baking pan and smooth it out with an angled palette. Bake on the middle rack for about 25 minutes. In the “wooden skewer test” you can still stick some dough to it. Take the finished brownie dough out of the oven and let it cool down. Then remove from the mold and cut or cut out any pieces.