1. Peel the mango, remove the flesh from the pit, and cut it into small cubes. In a bowl, mix well with sour cream and half of the vanilla sugar.
2. Wash the raspberries thoroughly and pick through them. In a bowl, gently mash them with the remaining vanilla sugar.
3. Wash the sweet potatoes thoroughly and slice them into approx. 1 cm thick slices. Toast in the toaster for approx. 3 to 4 cycles until they are soft and have a light browning.
4. Spread the sweet potato toasts with the mango sour cream and place the raspberry puree in the center on top. Enjoy your meal!
Nutrition per serving
kcal: 290
Protein: 4 g · Fett/Fat: 7 g · Carbs: 52 g
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