Place the mascarpone, almonds, honey and cinnamon in a bowl and mix well.
Peel the mango and remove the stone. Finely dice the mango flesh and then mix into the mascarpone mixture.
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.
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).
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.
Place the raviolis into the boiling stock syrup and simmer for 3 minutes.
Remove from the pan, drain and serve with a drizzle of the chocolate sauce.
«Papaya or peaches can be used as an alternative to mango. White chocolate can be used instead of the dark chocolate.»