Mango Semolina Casserole

For the mango semolina casserole, boil the milk and stir in the semolina. Stir constantly to prepare a thick semolina boil. Allow the semolina to cool, separate the eggs and beat the egg whites until stiff.

Beat yolks, soft butter, curd and powdered sugar until creamy. Add sour cream and well cooled semolina cook and mix well. Peel mango and cut into slices or small cubes.

Carefully fold in mango and snow, pour the mixture into a greased baking dish. Bake in the oven at 180 °C top/bottom heat for about 40-50 minutes.

Arrange the mango and semolina casserole and serve.

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