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🍰 Tropical Mango-Passion Fruit Cream

114 kcal · 30 min · 4 servings

Ingredients

• 600 g mango (2 mangoes)
• 125 ml passion fruit juice
• 6 leaves white gelatin
• 4 very ripe small passion fruits
• 500 g yogurt (1.5 % fat)
• liquid sweetener (to taste)
• 4 sprigs mint

Instructions

1. 1. Peel the mangoes.
2. 2. Cut the flesh off the pit.
3. 3. Dice the mango flesh roughly.
4. 4. Place the mango cubes in a bowl.
5. 5. Pour the passion fruit juice over the mangoes.
6. 6. Puree the mixture finely with a hand blender.
7. 7. Place the gelatin in cold water.
8. 8. Halve two passion fruits.
9. 9. Scrape out the pulp with a spoon.
10. 10. Press the pulp through a fine sieve into a small saucepan.
11. 11. Squeeze the soaked gelatin well.
12. 12. Add the gelatin to the saucepan with the passion fruit juice.
13. 13. Warm the mixture while stirring.
14. 14. Wait until the gelatin has completely dissolved.
15. 15. Let the gelatin mixture cool down briefly.
16. 16. Stir the cooled gelatin into the mango puree.
17. 17. Add the yogurt to the mixture.
18. 18. Stir the yogurt in well.
19. 19. Season the cream with sweetener to taste.
20. 20. Whip the yogurt cream with a hand mixer.
21. 21. Whip the cream until foamy for 5 to 7 minutes.
22. 22. Fill the cream into a dome mold with a capacity of 1.25 liters.
23. 23. Alternatively, fill the cream into six small molds.
24. 24. Chill the cream in the refrigerator for at least 3 to 4 hours.
25. 25. Wash the mint shortly before serving.
26. 26. Shake the mint dry.
27. 27. Pluck the mint leaves from the stems.
28. 28. Halve the remaining passion fruits.
29. 29. Scrape out the pulp of the remaining passion fruits.
30. 30. Dip the mold briefly into very hot water.
31. 31. Turn the cream out onto a plate.
32. 32. Garnish the cream with the passion fruit pulp.
33. 33. Garnish the cream with the mint leaves.
34. 34. Serve the cream.

Nutrition per serving

• kcal: 114
• Protein: 6 g · Fett/Fat: 2 g · Carbs: 17 g