Warm vanilla quark dumplings on mango sauce

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 60 g durum wheat semolina
• 50 g flour
• 3 eggs
• 1 vanilla pod(s)
• 2 tbsp sugar
• 1 pinch of salt
• 100 g breadcrumbs
• 1 bag of vanilla sugar
• 60 g butter
• 1 tbsp sugar
• 1 mango(s), ripe
• 40 g sugar
• 100 ml white wine
• some lemon juice
• Mint leaves for decoration

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Thoroughly squeeze the quark into a kitchen towel. Whisk together the eggs and vanilla seeds (add the empty pod to the mango later), add the quark, flour, salt, sugar, and durum wheat semolina, and mix. Bring a large pot of water to a boil and then reduce the heat. Using two moist spoons, form dumplings from the quark mixture and add them to the simmering water. As soon as the dumplings rise to the surface, let them stand for a good 3 minutes. Lightly toast the breadcrumbs in a pan with the butter, sugar, and vanilla sugar. Toss the finished quark dumplings in the mixture, dust with powdered sugar, and serve warm with the sauce. For the mango sauce, peel the mango, remove the stone, and dice the flesh. Caramelize the sugar in a saucepan, deglaze with white wine (careful, it will splatter!), and add the mango and vanilla pod. Cook until the mango cubes are soft (at least 15 minutes) and season with a little lemon juice. Remove the vanilla pod, blend everything finely, and strain through a sieve if necessary.