Mango in sereh syrup

cut lemon grass in half and cut into large pieces. In the saucepan, boil 250 ml water with lemongrass, cardamom and sugar and simmer for 8 minutes. Stir in lime juice. Peel the mangoes and cut the flesh into slices along the pit. Cut the flesh into pieces and stir in lemon grass syrup. Retract at least 1 hour.

Mix up the cups above the top and mix in crème fraîche. Remove lemon grass with fork from syrup. Marinate marinated mango (with syrup) over four dishes. On every bit of chatting cream. Garnish with mint.