Mango tango

Mango tango

Total: 2 hr 20 min. | Active: 20 min.
Nutritional value / portion: 359 kcal
, Fat: 23 g
, Carbohydrate: 34 g
, Protein: 5 g


6 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mango puree

1 soft mango (e.g. Primagusto; approx. 700 g)
½ tbsp lemon juice
3 tbsp icing sugar
3 tbsp lemon juice
75 g dried mangoes, roughly chopped
100 g dark chocolate, roughly chopped
250 g ricotta
2 tbsp icing sugar
2 dl full cream

Sponge cakes

120 g madeleines, roughly chopped
1 dl orange juice
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How it's done

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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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