Mango tango

Total time: 2hr 20m
Preparation Time: 20m

For 6 portions

Nutritional Information

Contains 359 Kcal, 5g Protein, 34g Carbohydrates, 23g Fat


  • Mango puree
  • 3 tbsp lemon juice
  • 1 soft mango (e.g. Primagusto; approx. 700 g)
  • 2 tbsp icing sugar
  • 250 g ricotta
  • 100 g dark chocolate, roughly chopped
  • 75 g dried mangoes, roughly chopped
  • 2 dl full cream
  • Sponge cakes
  • 120 g madeleines, roughly chopped
  • 1 dl orange juice

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  • Mango puree

    Cut 6 thin strips off the mango, drizzle with lemon juice, cover and chill to use as decoration. Cut the rest into pieces and place in a pan. Stir in the icing sugar. Simmer, stirring, for approx. 1 min., puree and cool completely. Stir in the lemon juice. Set aside 1 tbsp of mango pieces and 1 tbsp of chocolate pieces for the decoration. Mix the rest into the mango puree with the Ricotta. Carefully fold in the whipped cream.
  • Sponge cakes

    Put the madeleines in the glasses and drizzle with orange juice. Spoon the mango crème on top. Cover the dessert and leave to chill for approx. 2 hrs. Decorate the mango tango with the reserved mango slices, mango and chocolate pieces.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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