Mango Cutlet

For the mango slices, drizzle the mango slices with coconut liqueur and marinate for 20 minutes. Dredge in flour, eggs and coconut oil.

Heat coconut oil in a frying pan, fry the escalopes in it and let them drain on a paper towel.

For the sauce, heat strawberries with powdered sugar and Grand Manier, puree with a blender.

Serve the mango escalopes with strawberry sauce and garnish with lemon balm and coconut flakes.

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