Mango & pistachio
1 Bixit biscuit
½ tablespoon oil
1 dl heavy cream
125 gr mango puree
1 tablespoon powdered sugar (can be omitted)
Pistachio nuts
Sprinkle of Bixit biscuits
Procedure:
Whip the cream and mix in the powdered sugar and mango puree. Toast the almonds at 175 degrees for about 10 minutes and crush them coarsely. Crush the biscuits and mix with oil, place the mixture in the bottom and fill with a good layer of mango cream. Sprinkle on pistachios and a little coarsely crushed Bixit (without oil).
