Desserts · CRESPO KITCHEN

Two-Mango Capirotada

Toasted bread with piloncillo syrup, cheese and fruit.

60 min approx.8 servingsBoth in one recipe

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

300 g sliced bolillo bread
120 g chopped dried mango
200 g diced fresh mango
150 g piloncillo
500 ml water
1 cinnamon stick
2 cloves
80 g crumbled queso fresco
50 g toasted peanuts
30 g butter

Method

Heat oven to 180°C/350°F. Toast bread on a tray for 10 minutes.
Boil water, piloncillo, cinnamon and cloves for 10 minutes; strain and add dried mango.
Butter a 23 cm dish. Layer bread, fresh mango, cheese and peanuts; pour over syrup with dried mango.
Cover with foil and bake for 25 minutes; uncover for 10 minutes more. Rest for 10 minutes.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com