Chocolate semolina porridge with mango compote

Ingredients

Directions

1. 1

   Chop chocolate for the semolina porridge. Bring milk, 1 tablespoon sugar and vanilla sugar to the boil. Add semolina while stirring, bring to the boil once. Melt the chocolate while stirring. Remove from the heat, cover and let it swell for about 5 minutes.

2. 2

   Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 1 tablespoon of sugar. Stir the egg yolks into the semolina. Fold in the beaten egg white. Fill the semolina porridge into a large bowl.

3. 3

   For the compote, peel the mangos, cut the flesh off the stone and dice finely. Mix the starch with 1 tablespoon of juice until smooth. Boil up the rest of the juice and 1 tbsp. sugar. Stir the starch into the boiling juice, bring to the boil again and simmer for about 1 minute.

4. 4

   Stir in the mango. Add the mango compote to the semolina porridge and let it cool down a little. Then sprinkle chocolate rolls over it as desired.