Mango Mania: Roasted Mango, Dried Mango and Mango Ice Cream

4 months ago

Impress with the country’s favorite golden fruit 


Roasted Mango, Dried Mango and Mango Ice Cream

Makes 6 servings

Cookie Crumble

½ cup Graham cracker crumbs

½ cup Sugar

¼ cup Butter

⅓ cup Ground almonds

½ tsp Cinnamon

  1. Mix all the ingredients until well incorporated.
  2. Pack into small balls then crumble on a baking sheet and leave to dry overnight at room temperature.
  3. When ready to bake, preheat oven to 350°F and bake for 20 minutes.
  4. Remove the cookie crumble and set aside in a dry place and allow to cool.

Roasted Mango

⅓ cup Sugar

1 Tbsp Water

⅔ cup Dalandan or orange juice

3 Ripe mangoes

  1. Combine sugar and water in a saucepan. Bring to a boil and let cook until amber in color. Remove from the heat and carefully add dalandan or orange juice. Stir to dissolve the caramel completely.
  2. Slice each mango into two cheeks and discard the seed.
  3. Using a glass, scoop the flesh out of each mango cheek, leaving the skin behind.
  4. Place mangoes in a baking dish and drizzle each with a tablespoon of the dalandan caramel. Bake in a preheated 325F oven for 20 minutes and cool to room temperature.


50g Dried green mangoes, diced

50g Dried ripe mangoes, julienned

Mango sorbet or ice cream (use ripe or green mango flavor)

  1. Plate each roasted mango cheek on a plate with a generous sprinkling of cookie crumble, dried mangoes, and mango ice cream on top or on the side. Serve immediately.
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