A fruity dessert with exotic flair – creamy, delicately spiced and full of sunny flavors. The combination of mango puree, fresh fruits and airy whipped cream makes this dessert a true highlight of Ayurvedic cuisine.
Ingredients (for about 6 servings)
Cream Base:
200 ml sweet cream
150 g quark
6 tbsp natural yogurt
1 bottle mango puree (about 100 ml)
3 tbsp coconut blossom syrup
Spices:
1 tsp ground cardamom
1 tsp cinnamon
½ tsp vanilla pulp
Fruits & Toppings:
2 fresh mangoes
1 apple
10 dates (pitted)
5 tbsp pomegranate seeds
Preparation (about 20 minutes + chilling time)
Make cream base: Stir quark, yogurt, mango puree, coconut blossom syrup and spices together until creamy.
Fold in cream: Whip the cream until stiff and carefully fold into the mango-quark mixture. Chill.
Prepare fruits: Peel mango and apple, pit dates. Cut everything into small cubes.
Layer: Distribute fruit cubes in dessert bowls. Cover with chilled mango cream.
Serve: Top with fresh pomegranate seeds and serve immediately or keep chilled.
Ayurveda Tips:
Best Time of Day: Ideal as a light dessert after lunch.
Constitution: Pitta-friendly thanks to cooling mango, vanilla and yogurt. For Vata, it is recommended to lightly steam the fruits. Kapha types should use cream sparingly.
Variation: If you like, you can add toasted coconut flakes or pistachios as a topping.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 210 kcal | 10.5% |
| Protein | 4.5g | 9.0% |
| Carbohydrates | 24.8g | 8.3% |
| Fat | 10.0g | 14.3% |
*Based on a 2000-calorie diet
