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🍰 Mango Ice with Quark Pancakes

515 kcal · 30 min · 4 servings

Ingredients

• 2 ripe mangoes (, approx. 600 g)
• 100 g sugar
• 2 tbsp lime juice
• 2 tbsp orange liqueur
• 300 g yogurt
• 200 blueberries (frozen)
• 125 ml apple juice
• 1 tbsp sugar
• 0.5 tsp gingerbread spice
• 500 g quark
• 4 eggs
• 70 g flour
• 1 pinch salt
• 100 ml milk
• 2 tbsp sugar
• 500 g plums
• 200 ml red wine
• 2 tsp cornstarch
• 2 tbsp sugar
• cinnamon
• ghee
• powdered sugar
• powdered sugar (for dusting)
• 4 cape gooseberries (physalis)

Instructions

1. 1. Peel the mangoes and cut the flesh away from the pit.
2. 2. Place the mango flesh, sugar, lime juice, and orange liqueur in a tall beaker.
3. 3. Puree everything finely using a hand blender.
4. 4. Pass the mixture through a fine sieve to make it smooth.
5. 5. Stir in the yogurt with an electric hand mixer until the cream is slightly frothy.
6. 6. Fill about three quarters of the mixture into a shallow metal dish.
7. 7. Place it in the freezer compartment covered.
8. 8. When the mixture starts to freeze, stir it vigorously with a fork.
9. 9. Repeat this process 3 to 4 times at intervals of 20 minutes (or use an ice cream machine).
10. 10. Place the blueberries, apple juice, and sugar in a pot.
11. 11. Bring everything to a boil.
12. 12. Stir in the gingerbread spice.
13. 13. Let the mixture simmer under a lid for 5 minutes.
14. 14. Remove half of the sauce.
15. 15. Puree the remaining half finely.
16. 16. Stir it back into the first half of the sauce.
17. 17. Mix the quark cheese with the egg, flour, milk, sugar, and a pinch of salt.
18. 18. Let the batter swell for about 30 minutes.
19. 19. Wash the plums.
20. 20. Halve them, and remove the pits.
21. 21. Place them in a pot.
22. 22. Add red wine.
23. 23. Sprinkle with a little cinnamon.
24. 24. Add the sugar.
25. 25. Bring everything to a boil.
26. 26. Let it simmer for 5 minutes.
27. 27. Mix the cornstarch smoothly with a little water.
28. 28. Add it to the plums.
29. 29. Bring the mixture to a boil again.
30. 30. Let it thicken.
31. 31. Remove the pot from the heat.
32. 32. Let the sauce cool down slightly.
33. 33. Melt the clarified butter in a pan.
34. 34. Fry the batter in portions from both sides over medium heat to make small, golden-yellow pancakes.
35. 35. Keep the finished pancakes warm.
36. 36. Let the mango ice cream thaw slightly before serving.
37. 37. Pour some sauce onto a dessert plate.
38. 38. Place two quark pancakes on it.
39. 39. Dust them with powdered sugar.
40. 40. Add a scoop of mango ice cream.
41. 41. Press out some mango ice cream shapes using cookie cutters.
42. 42. Place them on the plates along with red currants for decoration.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 515
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 82 g