by Giuseppe Larosa | Aug 24, 2026 | Tips
This version replaces coffee and cocoa with mango and lime, maintaining soft layers and rest. Without raw eggs it is easier to manage, but still requires a cold chain. Ingredients and doses For six portions: 300 g of ladyfingers, 500 g of mascarpone, 250 ml of cream,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Ripe mango has enough body to create a creamy sorbet even without an ice cream maker. However, balance is needed: too much water forms crystals, too much sugar leaves the mass soft. Ingredients and doses Use 700 g of mango pulp, 120 ml of water, 90-130 g of sugar and...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Sweet mango, tangy shrimp and acidic lime build a summer dish without the need for heavy sauces. The secret is to cook the shellfish a little and season at the end. Ingredients and doses For four people use 500 g of cleaned prawns, two mangoes, two limes, crunchy...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Chutney brings together sweet, sour, savory and spicy. It’s a smart way to use very ripe mangoes, as long as cooking doesn’t completely erase the pieces and scent. Ingredients and doses For two small jars: 600 g of mango pulp, 120 g of onion, 100 ml of...
by Giuseppe Larosa | Aug 24, 2026 | Tips
The mango pit is large and flat: understanding its direction is half the battle. With a ripe fruit and a stable knife you get two cheeks, regular cubes and very little waste. The short answer Lay the mango on its long side and imagine the stone as a central disk. Cut...
