for 6 portions

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

How it's done

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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