Carrot-mango puree

1 serving

60 minutes

Carrot-mango puree is a bright and sunny dessert inspired by Indian cuisine. It combines the sweetness of ripe mango and the delicate natural sweetness of boiled carrots, complemented by a light tang from lemon juice and the velvety texture of natural yogurt. In India, mango is called the 'king of fruits,' and its juicy hues make this puree a true celebration of flavor. The lightness and airiness of this dish are achieved through careful whipping of the ingredients, creating a delicate and smooth consistency. The puree can be served as a refreshing dessert or used as an addition to breakfast. It pairs wonderfully with nuts and honey, adding depth to the flavor. Carrot-mango puree not only delights the eye with its vibrant color but also energizes thanks to the health benefits of carrots and mangoes.

Energy value per serving

• Calories: 302.6
• Proteins: 7.6g
• Fats: 3.1g
• Carbohydrates: 49.4g

Ingredients

• Carrot: 1 pc
• Mango: 1 pc
• Lemon: 0.5 pc
• Natural low-fat yogurt: 100 g

Cooking steps

1. Boil the carrot, peel it, and grate it on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

2. Peel the mango and cut it into large pieces.

   Required ingredients:

   • Mango: 1 piece

3. Squeeze juice from half a lemon.

   Required ingredients:

   • Lemon: 0.5 piece

4. Sprinkle with juice and blend the entire mixture with a blender until airy and homogeneous.

   Required ingredients:

   • Lemon: 0.5 piece

5. Whip the yogurt at the very end.

   Required ingredients:

   • Natural low-fat yogurt: 100 g

6. Serve this dessert as a standalone dish, poured into tall glasses or goblets.