Mango Ice Cream with Pancakes

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Mango Ice Cream with Pancakes
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Health Score:
4,5 / 10
3 h.


For the mango ice cream
2 ripe Mangoes (about 600 grams)
100 grams sugar
2 Tbsps Lime juice
2 Tbsps Orange liqueur
300 grams Yogurt (0.1% fat)
For the berry sauce
200 Blueberries (frozen)
125 milliliters Apple juice
1 Tbsp sugar
½ tsp Gingerbread spice
For the pancakes
500 grams Quark
4 eggs
70 grams Pastry flour
1 pinch salt
100 milliliters milk
2 Tbsps sugar
500 grams Plum
200 milliliters Red wine
2 tsps cornstarch
2 Tbsps sugar
clarified butter
powdered sugar
For the garnish
powdered sugar (for dusting)
4 Cape gooseberries (Physalis)
How healthy are the main ingredients?
PlumApple juicesugarsugarsugarMango

Preparation steps


For the mango ice cream: Peel and pit mangoes. Combine mango pulp, sugar, lime juice and orange liqueur into a tall container and purée using hand mixer. Pass fruit mixture through sieve and stir in yogurt. Use hand mixer to churn until mango mixture forms a frothy cream.

Pour about three-quarters of mango mixture into an ice cream machine to finish or transfer into a shallow metal tray, cover and freeze, stirring vigorously with a fork 3-4 times every 20 minutes.

Use remaining mango mixture for decorative elements. Place cookie cutters on a foil-lined baking sheet and fill each about one finger deep with mango mixture. Freeze until stiff.


For the berry sauce: Boil blueberries and apple juice with sugar, stir in gingerbread spices and simmer covered for 5 minutes. Set aside half the sauce, puree remaining sauce and mix puree back into sauce that was set aside.


For the pancakes: Stir quark with eggs, flour, milk, sugar and salt and let dough rise for about 30 minutes.


Rinse, halve and pit plums and put in a pan. Add red wine and sugar to plums, sprinkle with cinnamon, bring mixture to a boil and simmer for 5 minutes. Mix cornstarch with a little water until smooth and add to plums. Bring mixture to a boil again, remove from heat and let cool slightly.


Melt butter in pan and fry both sides of dough portions over medium heat to make small, golden pancakes. Keep pancakes warm.


Thaw mango ice cream slightly. Pour berry sauce on dessert plates, add 2 pancakes to each, sprinkle with powdered sugar and top with a scoop of mango ice cream to serve. Garnish plates with mango ice cream shapes and Cape gooseberries and serve immediately.