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1. Laissez les mangues légèrement dégeler afin de pouvoir couper les tranches en 2
(dans le sens de la largeur).
2. Dans la cuve munie du couteau métal, mettez le pain d’épices. Mixez 30 secondes.
3. Ajoutez le yaourt et les fruits. Mixez 30 secondes. Rabattez* à l’aide de la spatule.
Mixez de nouveau 30 secondes.
4. Dégustez aussitôt.
Astuces du chef : pour une version plus gourmande, remplacez le yaourt par 2 boules
de glace vanille. Vous pouvez aussi remplacer le pain d’épices par des spéculoos.
Variez les plaisirs en remplaçant les mangues par des framboises, des pêches, des melons…
1. Préchauffez le four à 180°C (th. 6).
2. Dans la cuve munie du couteau métal, versez les œufs, le yaourt, l’huile et le sucre.
Mixez 20 secondes.
3. Ajoutez la farine et la levure. Mixez 20 secondes. Si nécessaire, rabattez* à l’aide
de la spatule.
4. Ajoutez les demi-poires (coupées en gros morceaux) et les pépites de chocolat. Donnez
2 pulsions.
5. Beurrez et farinez les moules individuels.
6. Répartissez la préparation dans les moules au ¾ environ.
7. Faites cuire environ 20 à 25 minutes.
Glace minute à la mangue
Muffins poire chocolat
Préparation : 5 min
Préparation : 10 min Cuisson : 20-25 min Matériel : moules à muffins
104
300 g de mangues surgelées
1 pot de yaourt onctueux (type Fjord)
1 tranche de pain d’épices
100 g de pépites de chocolat
4 demi poires au sirop
3 œufs
1 sachet de levure chimique
1 pot de yaourt
1 pot d’huile
3 pots de farine
2 pots de sucre semoule
Pour 4 p.
10-12 muffins
DESSERTS
105


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