Remove the skin from the mango, remove the core and cut the flesh into small cubes. Make game stock and mango cubes together in a frying pan for 5 min. Then crush, add the rinsed green peppercorns and simmer for a few more minutes.
In the meantime, roast the meat in the oil for 2 to 3 min on each side. Season with salt and pepper and arrange on hot plates.
Extinguish the roast with the white wine, add the cream and mix in the mango sauce. Season to taste and spread evenly over the meat.
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