Bresc BV

Mango ice-cream with mango coated with korma breadcrumbs


  • 4 50-g scoops mango ice-cream
  • 1 l full-fat yoghurt
  • 2 dl whipping cream
  • 1 dl mango puree     
  • 20 g Bresc lemongrass puree 
  • 20 g Bresc korma
  • 2 mango 
  • 4 stalks lemongrass

Preparation method

Moisten a clean tea towel and place it in a colander. Pour the yoghurt into the tea towel and leave to drain for at least 12 hours. Beat the cream until it is thick and mix it with the curds and the lemongrass puree. Peel the mangos and chop into pieces of about 2 x 2 cm. Marinate the mango in the korma for 12 hours. Make 4 skewers by sliding the mango onto the lemongrass stalks. Scoop a spoonful of the curds onto a plate and fix the scoop of mango ice-cream in it. Grill the mango skewers in a grill pan and place them next to the scoop of ice-cream. Garnish with suitable cress and a few drops of mango puree.