Mango Tango

2hr 20m
Preparation/cooking time: ca. 20m + Refrigerate: ca. 120m

For 6 servings

Nutritional Information

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


  • 75 g dried mangoes, coarsely chopped
  • 100 g dark chocolate, coarsely chopped
  • 250 g ricotta cheese
  • 2 dl full cream
  • 120 g madeleines, coarsely chopped
  • 1 dl orange juice
  • 1 soft mangoes (z.B. Primagusto; ca. 700 g)
  • 3 tbsp. lemon juice
  • 2 tbsp. icing sugar

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  • 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.
  • Place the madeleines in the glasses and drizzle with orange juice. Divide the mango crème on top. Cover the dessert and leave to chill for approx. 2 hours. Decorate the mango-tango with the reserved mango slices, mango and chocolate pieces.

Products used in this recipe

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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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