Ingredients
Serves 4
Mango Cannelloni
2 large Honey Gold mangoes
1 recipe of quark cream (recipe below)
1 punnet micro coriander shoots
Mint syrup (optional)
Quark Cream
225g Kingaroy quark
150ml mango puree
35g sugar
1 tsp vanilla paste
150ml cream
Method
Mango Cannelloni
Slip mango cheeks from either side of the stone with a sharp knife & scoop out flesh in one piece with a large spoon. Slice large face of mango on a mandolin into 1mm thick slices. You need 8 slices in total. Blend all remaining flesh for quark cream..
Cut mango slices into neat rectangles. Pipe a neat line of quark cream along the length of the mango sheet. Neatly roll mango 'sheet' around the filling & repeat for all 8 slices.
To present, arrange 2 cannelloni per plate. Pipe a neat line of quark cream on plate alongside. Drizzle over a little mint syrup (if using) and finish with a few coriander shoots.
Quark Cream
Whisk cream to soft peaks & fold in other ingredients. Place in piping bag & chill until required.