Mango Pomelo Dessert

For the mango-pomelo dessert, peel and dice the mango. Set aside a few mango cubes, puree the rest of the mango. Cut the tangerines in half, squeeze them and add the juice to the mango puree.

Then stir in the lemon juice. Whip the cream until stiff. Mix the Greek yogurt with the sugar and then fold in the whipped cream.

Remove the separating skin from the pomelo wedges and cut into small pieces. Fill dessert glasses first with 1-2 tablespoons of the yogurt mixture, add pomelo pieces on top and then the mango puree.

Again, fill with yogurt, pomelo and mango puree in layers. Finally, add a dollop of yogurt and top with the mango cubes and serve the mango-pomelo dessert.

Preparation Tip:

Instead of sugar, you can use honey or other sweetener for the mango-pomelo dessert, or omit it altogether.

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