Remove the skin from the mangoes, cut the flesh from the core and cut into 1 cm cubes. Rinse and remove the seeds from the ringroot and cut into not too narrow slices. Mix the brown sugar with the orange juice and the orange liqueur and marinate the fruit with it in a suitable dish. Leave to marinate for about 30 minutes. Separate the eggs. Beat the egg yolks with the honey and the vanilla pudding powder until creamy, fold in the well-squeezed curd cheese. Beat the egg whites with the sugar until stiff and fold carefully into the curd mixture. Finally, fold in the whipped cream. Spread the mixture evenly over the fruit and gratinate at 220 °C top heat until the surface is a nice brown color. Serve on plates garnished with mint.
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