Mango and ginger strudel

Mango and ginger strudel

Total: 1 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 502 kcal
, Fat: 18 g
, Carbohydrate: 68 g
, Protein: 9 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Currants

20 g currants
1 tbsp rum

Filling

350 g mangoes, diced , yields approx. 200 g
1 tbsp ginger, finely grated
1 passion fruit, seeds removed
2 tbsp coarse cane sugar
2 tbsp ground almonds

Strudel

½ parcel strudel pastry (approx. 60 g)
20 g butter, melted, left to cool

To serve

2 balls Fine Food Gelato con noce di cocco
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How it's done

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Currants

Mix the currants and rum in a bowl, cover and leave to absorb for approx. 30 mins.

Filling

Add the mangoes and remaining ingredients to the currants, mix.

Strudel

Carefully unfold the pastry sheets, brush with a little butter. Stack the sheets on top of each other. Spread the filling over the bottom third, leaving a border of approx. 4 cm, fold the pastry ends inwards. Tightly roll up the strudel from the long edge, place it seam-side down on a baking tray lined with baking paper, brush with a little butter.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C, brushing every now and then with the remainder of the butter. Remove from the oven, allow the strudel to cool slightly on a cooling rack.

To serve

Serve the strudel with the ice cream.

Good to know
Tip: Allow the ice cream to soften in the fridge for approx. 10 mins. prior to serving.
Tip: Top the ice cream with the passion fruit seeds.

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