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A sweet 'ravioli' of mango and mascarpone with chocolate sauce... Recipe

Ingredients for people

  • Mascarpone : 250 g
  • Mango(s) : 1 whole
  • Ground cinnamon : 5 g
  • Flaked almonds : 50 g
  • Honey : 25 g
  • Double cream : 250 ml
  • Whole egg(s) : 1 whole
  • Dark chocolate : 100 g
  • Caster sugar : 500 g
  • Water : 1500 ml
  • Medium spring roll pastry sheet(s) : 30 whole
  • 1

    Place the mascarpone, almonds, honey and cinnamon in a bowl and mix well.

  • 2

    Peel the mango and remove the stone. Finely dice the mango flesh and then mix into the mascarpone mixture.

  • 3

    Place a little of the mixture on to half of the pastry sheets. Brush the edges of the pastry with egg wash. Cover with a second pastry sheet and then gently push out any air pockets using the tips of your fingers. Press the edges firmly together to seal and then use a pastry cutter to give a decorative edge to the raviolis.

  • 4

    Place the water and the sugar in a large saucepan and bring to the boil. (This is a simple stock syrup and will be used to cook the sweet ravioli).

  • 5

    For the sauce: Place the cream in a pan and bring to the boil. Break the chocolate into pieces and place in a heatproof bowl. Once the cream is boiling, pour it over the chocolate and stir gently until the chocolate has melted and combined with the cream.

  • 6

    Place the raviolis into the boiling stock syrup and simmer for 3 minutes.

  • 7

    Remove from the pan, drain and serve with a drizzle of the chocolate sauce.

Chef's tip

«Papaya or peaches can be used as an alternative to mango. White chocolate can be used instead of the dark chocolate.»

A sweet 'ravioli' of mango and mascarpone served with a chocolate sauce.

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(10 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h