Semolina porridge with banana and mango in syrup

Cut a ripe mango lengthwise, remove the skin and pit. Slice the flesh into neat thin wedges.

In a skillet with a thick bottom, combine 1/3 cup of sugar and 140 ml of water. Place on medium heat, add a pinch of ground ginger. Heat until the sugar is completely dissolved and the syrup thickens slightly.

When the syrup begins to boil, add the mango slices to it, reduce the heat slightly and stew for about 10 minutes until soft, but without overcooking the fruit. Remove from heat.

Combine milk and 2 tablespoons of sugar in a saucepan, stir, place on heat and bring to a boil.

Pour the semolina in a thin, steady stream and cook over medium heat, stirring constantly, for about 5–6 minutes until very thick and all the liquid has evaporated.

Remove from heat, add banana puree, stir until smooth. Return to heat and reduce until thick once more. Remove from heat and leave covered for a couple of minutes.

Serve the porridge on heated plates, crumbling one shortbread cookie on top of each portion and arranging mango slices arbitrarily. If desired, drizzle with the remaining syrup.