Mango soup with coconut skewers

Ingredients for 2 servings:

• 2 mangoes, peeled
• 100 ml mineral water
• 1 orange(s), squeezed
• 1 egg white
• 4 tbsp desiccated coconut
• 30 g butter
• 2 strawberries
• Mint or lemon balm leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

a fruity, light, and smart dessert

Cut the flesh from the mango stones. Set aside 4 or 8 larger cubes, if desired (accordingly, you will need 1 or 2 wooden skewers per serving). Puree the remaining mango flesh with the mineral water and orange juice. Then pass it through a fine sieve. Cover the soup and let it chill in the refrigerator for at least 3 hours. Lightly beat the egg whites. Place 2 mango cubes on each wooden skewer, dip them in the lightly beaten egg whites, and coat them in the desiccated coconut. Briefly fry them all over in hot butter (careful: they burn easily!). Stir the mango soup thoroughly, ladle it into 2 cocktail glasses, and place the skewers on top of the glasses. Place the glasses on breakfast plates (preferably white) and decorate the base of each glass with 1 strawberry and green leaves.