Mango Tango

Mango parfait

1. Beat the egg yolks and sugar in a hot water bath for about 10 minutes until light creamy. Let the cream cool down a bit and peel the flesh off a mango. Then puree the mango and stir the crème fraîche and yoghurt into the egg cream. Line a loaf tin (approx. 3/4 l content or an empty ice tub with 1 l content) with foil. Spread the cream in the form and pour the mango puree on top. Fold in with a fork to create a “marble effect”. Freeze overnight. Peel the second mango, cut the pulp in thin wedges from the stone. Put about 12 wedges aside and puree the remaining mango. Turn the parfait out and peel off the foil. Then cut the parfait into about 8 slices and serve with mango puree and wedges. Finally, decorate with fruits and mint leaves.

Mango ragout

1. Let the sugar caramelize in a coated pan and deglaze with rum and orange juice. Add the mango cut into strips and cook until the mango pieces are soft.

chocolate cake

1. Mix the butter and sugar until frothy and add the eggs and egg yolks. Now add the flour and stir together with the melted chocolate until smooth. Pour this mixture into small, buttered and sugared molds. Press the dark chocolate pieces into the middle of the mixture in the mold (this will later make the soft core). In principle, the better the chocolate, the better the result. Now the cakes are frozen overnight. Then bake the frozen cakes at 170 degrees for about 32 minutes.

Mango liqueur

1. Puree the mangoes in a blender and bring to the boil together with the sugar and vanilla pod in a saucepan for 10 minutes. Then add the vodka and stir. The hot liqueur must now be filled into a prepared hot container as quickly as possible and sealed airtight. The liqueur tastes best when it has at least 2 weeks to mature in the dark.