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mango jam with cocoa

Mango jam with cocoa

This is an exotic and delicious combination of mango and cocoa, creating a new and surprising flavor. The combination of the fruit and cocoa flavors creates a different, new product, which will satisfy the sweetest tooth.
It is ideal for giving a mango Tarte Tatin a different touch, for filling an exotic fruit cake, or for pairing with coconut, mandarin orange, or mango ice cream. Ingredients Mango, cocoa, sugar, and lemon juice.


Financiers of hazelnut, mango and cocoa

1 Mix in a food processor 150 grams of roasted hazelnut, 275 g of icing sugar, 75 g flour, 3g of baking powder and 40 g of cocoa powder
2 When everything is mixed add gradually, 230 grams of egg whites and continue beating the robot
3 Add to the mixture 175 gr of hot noisset butter while beating dough well to get a bound.
4 Pour batter into pan and insert the desired ripe mango diced.
5 Sprinkle the surface with a tablespoon of brown sugar and bake at 170 ° C for 25 minutes.
6 Serve with mango jam with cocoa.

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