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.
1
Boil the carrot, peel it, and grate it on a coarse grater.
- Carrot: 1 piece
2
Peel the mango and cut it into large pieces.
- Mango: 1 piece
3
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
4
Sprinkle with juice and blend the entire mixture with a blender until airy and homogeneous.
- Lemon: 0.5 piece
5
Whip the yogurt at the very end.
- Fat-free natural yoghurt: 100 g
6
Serve this dessert as a standalone dish, poured into tall glasses or goblets.
