Ricotta Mango Cake

Name: Ricotta Mango Cake
Ingredients: 1 package of 200g biscotti; 1 tablespoon ground cinnamon; 1/2 cup melted butter or margarine; Filling:; 250g fresh ricotta cheese; 1 can condensed milk; 1/3 cup orange juice; 1 box of mangoes (1kg); 1/4 cup sugar; 2 tablespoons all-purpose flour; 1 pinch salt

1
1 package of 200g biscotti
2
1 tablespoon ground cinnamon
3
1/2 cup melted butter or margarine
4
Filling:
5
250g fresh ricotta cheese
6
1 can condensed milk
7
1/3 cup orange juice
8
1 box of mangoes (1kg)
9
1/4 cup sugar
10
2 tablespoons all-purpose flour
11
1 pinch salt

Ingredients

1
1 package of 200g biscotti
2
1 tablespoon ground cinnamon
3
1/2 cup melted butter or margarine
4
Filling:
5
250g fresh ricotta cheese
6
1 can condensed milk
7
1/3 cup orange juice
8
1 box of mangoes (1kg)
9
1/4 cup sugar
10
2 tablespoons all-purpose flour
11
1 pinch salt

Directions

1
To make the dough: preheat the oven to moderate temperature (180°C)
2
Grease a 20cm diameter cake pan
3
Mix all ingredients and press into the bottom and sides of the pan
4
Bake for 10 minutes
5
Remove from the oven and let cool
6
For the filling: pass the ricotta through a sieve and beat well with a wooden spoon or blender
7
Add condensed milk gradually, continuing to beat
8
Add orange juice
9
Mix well
10
Pour over the prepared dough and refrigerate for 3 hours
11
In a small pan, mix together sugar, flour, salt, and orange juice
12
Mix well
13
Heat over low heat, stirring until it thickens and becomes shiny
14
Let cool
15
Arrange washed and pitted mangoes on top of the filling
16
Cover with the flour mixture and refrigerate for another hour.