Ingredients
- 500 g Ardo Mango
- 300 g Ardo Blueberries
- 150 g Ardo Quinoa
- 1.5 kg full-fat yoghurt
- 200 g cane sugar
- 50 ml acacia honey
- 1 lemon
- Sprig of mint
Allergens
Lactose
Preparation
- Fry the quinoa in vegetable oil (in the deep fat fryer at 180°C) and then drizzle with the honey.
- Make a jam using the blueberries and cane sugar.
- Defrost the mango.
- In a nice bowl, serve the yoghurt with the mango, blueberry jam and the crispy quinoa.
- Garnish with a little lemon zest and a sprig of mint.
