5 ripe mangos (2.5 kg)
For the chocolate sauce
3 tablespoons of fresh heavy cream (720 ml)
1 and 1/2 teaspoons of butter
1 and 3/4 cups of baking chocolate (155 g)
1 and 3/4 cups of dark chocolate chips (210 g)
1/2 cup of chopped almonds (90 g)
1/4 cup of orange liqueur (Cointreau, 60 ml)
5 ripe mangos (2.5 kg)
For the chocolate sauce
3 tablespoons of fresh heavy cream (720 ml)
1 and 1/2 teaspoons of butter
1 and 3/4 cups of baking chocolate (155 g)
1 and 3/4 cups of dark chocolate chips (210 g)
1/2 cup of chopped almonds (90 g)
1/4 cup of orange liqueur (Cointreau, 60 ml)
Peel the mangos and cut them into thin slices. Reserve
Prepare the chocolate sauce: in a medium saucepan, combine the heavy cream, butter, baking chocolate, dark chocolate chips, and chopped almonds
Stir well
Cook over medium heat, stirring constantly with a wooden spoon, until slightly thickened (about 15 minutes)
Remove from heat, add the orange liqueur, and stir
Spread some of the sauce in the bottom of a large glass serving dish and arrange the reserved mango slices on top
Place the remaining sauce in a mold
Serve the mango with the hot chocolate sauce.
