Raw fennel with mango

Ingredients for 4 servings:

• 2 bulbs fennel, small
• 1 mango(s), small & fully ripe
• 1 orange(s)
• 1 tbsp crème fraîche
• 1 tbsp lemon juice
• 2 tbsp orange juice
• Salt
• 1 pinch(s) of cayenne pepper
• 20 g pumpkin seeds, roasted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim and finely chop the fennel leaves. Halve the bulbs and cut into thin strips. Peel the mango, separate the flesh from the core in wedges, and cut into cubes. Peel the orange thickly enough to remove all the white pith. Separate the flesh from the membranes. Place the orange wedges, fennel, and mango in a bowl. Mix the crème fraîche, yogurt, citrus juices, salt, and cayenne pepper until smooth. Pour over the salad ingredients, add the finely chopped fennel leaves, mix everything lightly, and sprinkle with pumpkin seeds.