Almond Quark Cream with Mango and Pumpernickel Coconut Crunch

- 0.5 Mango
- 250g / 8.8 oz Curd low-fat
- 125g / 4.4 oz Unsweetened almond yogurt
- 0.5 tsp Ground vanilla
- 0.5 Organic lemon juice and zest
- 0.5 tsp Virgin coconut oil or neutral vegetable oil
- 2 tbsp Coconut flakes

1. Peel the mango, remove the stones, and cut into small cubes.
2. Mix quark and almond yogurt in a bowl, add vanilla, lemon juice, and zest, then sweeten with 2 tsp honey if desired.
3. Crumble the pumpernickel slices.
4. Heat oil in a non-stick pan and fry the pumpernickel crumbs and coconut flakes for 2-3 minutes, stirring until crispy. Remove from heat and let cool.
5. Serve the cream in glasses, add the mango cubes, and sprinkle the pumpernickel coconut crunch on top.