Yogurt Mango Cream
Healthy, because
Even smarter
The mango is the king of provitamin A among fruits. This vitamin precursor supports the skin in cell renewal and thus provides us with beautiful and healthy skin. The mixed berries help us to stay young, as they are rich in antioxidants, which act as a natural anti-aging agent.
If you want an extra portion of protein, use 150 grams of low-fat curd instead of yoghurt and puree it together with the Mago puree to get a creamy consistency. Are you a coconut fan? - Then replace the chocolate flakes with coconut flakes. If you are looking for a recipe with mago puree and yoghurt cream, you should try our mango cream with yoghurt and amaranth crunchy
.
As we know different kinds of apples, there are several kinds of mangoes in Thailand. Okrong and Chok Anan are the best known and at the same time the tastiest. If you have ever seen a yellow mango, it was probably the Nam Dak Mai.
Ingredients
- Ingredients
- 1 small, ripe Thai mango
- 2 Tbsps lemon juice
- 150 grams Yogurt (low-fat)
- Sweetener (to taste)
- 150 grams Whipped cream
- 150 grams mixed, fresh Berry (such as raspberries, currants)
- 2 tsps Chocolate (for garnishing)
- or mint Lemon balm (for garnishing)
Preparation steps
Rinse and clean berries, drain well. Peel mangoes with a knife and cut pulp from the pit. Puree mango pulp with lemon juice, strain through a fine sieve. Add yogurt and season to taste with sugar.
Beat cream until stiff and fold into mango cream. Place half of cream into four high dessert goblets, top with two thirds of berries and top with remaining cream. Refrigerate. When ready to serve, sprinkle with remaining berries and grated chocolate, garnish with mint or lemon balm leaves. Serve.
