My housemate and I were experimenting on the sweet mangoes we had on our table and came up with an idea of turning the mangoes into a sweet, tasty dessert. We took some milk, pour in some sugar and chocolate bars and peanuts and, voila, the Chocomangrous sweets were made! Alright, alright, it was not that easy. The Chocomangrous recipe involves 3 parts and I will detail the steps below.
Chocomangrous is our way of combining chocolate and mango together. Since we love the taste of the final product so much, we want the name of our new sweet discovery to be massive, so we added the suffix ‘rous’ – like the word monstrous. In other words, we wanted the name to sound a bit unique. There you go — Chocomangrous!
Alright, on to the recipe.
Part 1: Mango Pastillas
* 1 cup fresh milk – (we used 1% fat)
* 2 tbsps. sugar
* 1/2 tsp. butter
* 4 tbsps. full-cream powdered milk
* sweet mango cut into small cubes
Bring to boil the fresh milk and the sugar. Stir it constantly until it thickens. Once you reach that thick consistency, add the butter and the powdered milk. Mix and mix and mix. Take it out from the heat and let it rest until it is warm enough to handle. Divide the mixture into small chunks and flatten each chunk. Roll each flatten pastilla with 2 to 3 pieces of sweet mango inside. You can have as many mango pieces inside each roll, depending on the width of the pastillas when flattened. Set aside the rolls.
Part 2: Chocolate Mixture
* 2 cups of fresh milk
* 2 big bars of Hershey’s Milk Chocolate
* 4 tbsps of Mango puree
* 1/2 cup of almonds
Boil the milk and stir. Once it is boiling, add the chocolate bars and wait until the bars are perfectly melted and mixed with the milk. Add the mango puree and the almonds, stir and mix well. Continue stirring until it becomes a thick paste.
Part 3: Combining the parts
Get those containers you use for cupcakes. Arrange 2 rolls of mango pastillas in the bottom. Pour the chocolate mixture on top using a spoon. Make sure you put enough mixture to cover the mango pastillas.
Set aside for an hour inside the fridge to harden the chocomangrous a bit. You can sprinkle ground almonds on top upon serving.