Mango tango
Ingredients
- 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
Total time: 2hr 20m
Preparation Time: 20m
Servings
For
6 portions
Nutritional Information
Contains 359 Kcal, 5g Protein, 34g Carbohydrates, 23g Fat
Ingredients
- 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
Instructions
-
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.
