The word “dessert” comes from the ancient French “desservir”, which means “to clear the table”. Desserts are any dishes served after the main one. These can be cheese, nuts, berries, liqueur, chocolate, pudding, cakes, fruit pies and fruit salads, etc. The tradition of finishing dinner with dessert appeared in Europe in the 19th century. They are still popular today. Desserts improve mood, energize and improve brain function.
It is necessary
-
- For the carrot and mango dessert:
- 3 carrots;
- 2 mangoes;
- 2 tbsp lemon juice;
- 3 tbsp. l. Sahara;
- 3 tbsp. l. fatty yogurt.
- For a long noodle salad with carrots and mango:
- 300 g noodles;
- 4 carrots;
- 1 mango;
- 3 tbsp. l. sunflower oil;
- 1 tsp brown sugar;
- 1 tsp ground ginger;
- 0.5 tsp lemon grass;
- 10 ml vegetable broth;
- 200 g yogurt;
- 3 tbsp. l. orange juice;
- 1 lemon;
- 2 tbsp. l. pumpkin seeds;
- ground black pepper;
- salt.
Instructions
Step 1
Dessert with carrots and mangoes
Wash and boil the carrots. Then peel it and grate it.
Step 2
Peel the mango fruit, remove the seeds from them, cut into small cubes.
Step 3
Mix the mango with grated carrots, add sugar and lemon juice. Beat the mixture with a mixer until fluffy.
Step 4
Then mix the resulting puree with yogurt and, transferring to bowls or tall glasses, serve.
Step 5
Long noodle salad with carrots and mango
Boil the noodles in salted water until tender. Drain and pour cold water over the noodles.
Step 6
Peel the carrots, wash well and slice them lengthwise into wide strips with a sharp knife.
Step 7
Heat vegetable oil in a skillet and fry the carrots in it on both sides. Sprinkle sugar on the root vegetable to slightly caramelize the carrots, and sprinkle with lemongrass and ground ginger as well. Add the broth to the skillet and simmer the carrots for 5 minutes until tender. Then remove from heat and cool.
Step 8
Peel the mango, cut into small cubes, after removing the pit. Collect the juice.
Step 9
Prepare the sauce. To do this, pour 1 tablespoon of vegetable oil, orange and mango juice into a bowl, add yogurt.
Step 10
Wash the lemon thoroughly, wipe it dry and cut it in half. Use a sharp knife to remove the zest from one half with fine shavings, cut into strips and set aside. Squeeze the juice from both halves and add 2 tablespoons of lemon juice to the bowl with the sauce ingredients, season with ground pepper and salt. Mix everything well.
Step 11
Combine the boiled noodles, mango cubes and fried carrots, arrange in bowls or small salad bowls, top the salad-dessert with large "blots" of sauce. Sprinkle with toasted and peeled pumpkin seeds and chopped lemon zest. Dessert should be served immediately.
