Mangoes stuffed with crabs

Wash the mangoes, dry them, and cut them in half lengthwise.

Remove the pit, scoop out the flesh from the fruit halves, leaving 5 mm to the skin, and cut the fruit flesh into small cubes.

Wash the sweet pepper pod, dry it, and bake in the oven until the skin bursts.

Remove the skin.

Cut the pod in half, carefully remove the seeds and partitions, and slice the halves of the pod into thin strips.

Rinse the crabs in cold water and let them drain.

Mix mayonnaise with mango cubes, cream, sugar, lemon juice, green pepper, grated horseradish, and crabs.

Fill the mango halves with filling and decorate the dish with strips of sweet pepper and mint leaves.