Mango & Mint Pockets
Panna Cotta ice cream with mango & mint pockets.
Mövenpick Panna Cotta
4 sheets of pastry
4 scoops of Mövenpick Panna Cotta
6 leaves of mint Cooking string
Preheat your oven to 210°C. Peel mangoes, keeping the skin, and cut the first mango into small pieces. Mix the small mango pieces with the chopped mint leaves. Divide the mix into 4 and place in the center of the pastry sheets. Shape the pockets and close those using cooking string. Place the pockets on a baking tray covered with wax paper, and place in the oven for 20 minutes. Cut the other mango into fine slices for decoration.Place everything on a place with a scoop of Panna Cotta ice cream.