Mango Dessert with Chai Cream

Ingredients

• 2 tea bags of Chai Tea
• 30 g pistachio kernels (2 tbsp)
• 1 ripe Mango
• 3.5 tbsp lemon juice
• 250 g yogurt (3.5% fat)
• 1 tbsp honey (15 g)
• 1 pinch cinnamon
• 1 pinch ground allspice
• 125 g cold whipping cream

Instructions

1. 1.

   Boil 50 ml water, pour over the tea bags and steep for 5 minutes. Remove the tea bags and let the tea cool.

2. 2.

   While the tea steeps, toast pistachios in a hot pan without oil over medium heat for 3 minutes. Remove and allow to cool slightly.

3. 3.

   Peel the mango. Slice the flesh into thin, bite‑sized pieces by cutting around the pit. Drizzle with lemon juice and place in four glass cups.

4. 4.

   Chop the pistachios. Whisk yogurt with the cooled tea and honey. Season with cinnamon and allspice, tasting as you go. Beat the cream until stiff peaks form and fold it into the mixture. Spread the cream over the mango slices and garnish with pistachios.