for 2 person

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 ball

Fine Food Gelato con noce di cocco

How it's done

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.

Show complete recipe