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Mango salad with pistachio brittle
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 416
  • Fat about 14g
  • Carbohydrates about 61g
  • Protein about 7g
This is needed
This is needed for 2 people
Mango salad
  • 2 passion fruit, pulp scooped out
  • 0.5 organic lemon
  • 1 tbsp honey
  • 1 mangoes, thinly sliced
Pistachio brittle
  • 1 sprig rosemary, finely chopped
  • 0.5 tbsp water
  • 40 g unsalted, shelled pistachios
  • 3 tbsp sugar
  • 0.25 tsp cinnamon
To serve
  • 4 pralines with nuts
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And that's how it's done
And that's how it's done
Mango salad
Heat the passion fruit flesh, honey and lemon juice in a small pan, set aside the lemon zest. Reduce the passion fruit to half the amount, stirring occasionally for approx. 10 mins. Arrange the mango on two plates, drizzle with the passion fruit reduction.
Pistachio brittle
Place the reserved lemon zest, pistachios, sugar, rosemary, water and cinnamon in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon for approx. 5 mins. until the sugar melts again and coats the pistachios. Spread the pistachios on a baking tray lined with baking paper, leave to cool.
To serve
Coarsely chop the pistachio brittle, scatter on top of the mango salad. Serve with tartufi dolci.