Mango Cream with Yogurt and Amaranth Crunchy

Ingredients

• 500 g large ripe mango (1 large ripe mango)
• 1 Organic lemon
• 60 g cashews (4 tbsp)
• 15 g Butter (1 tbsp)
• 30 g amaranth flakes
• 10 g coconut blossom sugar (1 tbsp)
• 1 sprig mint
• 160 g Greek yogurt (10% fat)

Instructions

1. 1.

   Peel the mango and cut the flesh from the pit. Wash the lemon hot, dry rub it, grate the zest, and squeeze out the juice. Dice the mango flesh and blend with lemon juice and zest until smooth; divide into four small bowls.

2. 2.

   For the crunchy topping, chop the cashews. Heat butter in a pan. Toast the cashews, amaranth flakes, and coconut blossom sugar, letting them caramelize for 3 minutes. Transfer to a plate and let cool for 5 minutes. Meanwhile wash, dry, and tear mint leaves into small pieces.

3. 3.

   Add 1–2 tbsp of yogurt as dollops on top of the mango cream, sprinkle with the crunchy topping, and garnish with mint leaves.