Lemon Mango Cream

Ingredients

• 3 mangos
• 3 tbsp Lemon juice
• 200 g mascarpone
• 800 g low-fat quark
• 1 tsp organic lemon zest
• 60 g chopped pistachio nuts

Instructions

1. 1.

   Peel the mangos. From two mangos, cut the flesh from the pit and puree with 1 tbsp lemon juice. Slice the remaining mango into long thin pieces from the pit.

2. 2.

   Whisk mascarpone with quark, half of the mango puree, remaining lemon juice and zest, then chill for about 30 minutes.

3. 3.

   Fill a bowl with the quark cream and fold in the rest of the mango puree to create a marbled pattern. Arrange mango slices in a fan shape on top. Sprinkle pistachios.