Mango Tango
Ingredients
- Mango Puree
- 3 tbsp. lemon juice
- 1 soft mangoes ca. 700 g)
- 2 tbsp. icing sugar
- 250 g ricotta cheese
- 100 g dark chocolate, coarsely chopped
- 75 g dried mangoes, coarsely chopped
- 2 dl full fat cream
- Cookies
- 120 g bear paw cookies, coarsely chopped
- 1 dl orange juice
Total time: 2hr 20m
Preparation Time: 20m
Servings
For
6 servings
Nutritional Information
Contains 359 Kcal, 5g Protein, 34g Carbohydrates, 23g Fat
Ingredients
- Mango Puree
- 3 tbsp. lemon juice
- 1 soft mangoes ca. 700 g)
- 2 tbsp. icing sugar
- 250 g ricotta cheese
- 100 g dark chocolate, coarsely chopped
- 75 g dried mangoes, coarsely chopped
- 2 dl full fat cream
- Cookies
- 120 g bear paw cookies, coarsely 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. -
Cookies
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.
