Tartar of mango and pumpkin

Cut the pumpkin into tiny cubes and boil them in water with salt in approx. 3 min. Until al dente. Pour them into a sieve and let them drain well.

Cut the mango into very small cubes. Spoon the pumpkin and mango together in a bowl. Wash the cauliflower and pat dry. Take the peeler over the cauliflower above the bowl with pumpkin so that the florets come in grains from the coals. Use only the outer layer and store the rest of the coal for other use, for example soup.

Add lime juice, salt and pepper to taste and mix together the vegetable mixture. Keep the vegetable tartare in the refrigerator until use.

In a container, beat the whipped cream with curry thick liquid. Divide the vegetable tartar over 4 nice tall glasses and pour the cream over the vegetables. Garnish with a sprig of coriander. Tasty with warm flat bread.