Knead 125 g butter in flakes, 225 g flour, 25 g sugar, egg and cocoa into a smooth short pastry. Wrap in foil and chill for about 30 minutes. In the meantime melt 75 g butter. Mix 125 g flour, 60 g sugar and cappuccini powder. Briefly fold in melted butter with the dough hooks of the hand mixer. Chill the crumbles.
For the filling, peel the mangos and cut them into slices along the core. Squeeze lemons, measure 100 ml. Boil up lemon and peach juice, 100 g sugar and 10 g butter. Stir starch and a little cold water until smooth and thicken the juice. Boil up while stirring. Whisk the egg yolks and fold into the cream. Fold in mango slices. Roll out the short pastry to a rectangle (30 x 19 cm). Place in a greased ovenproof dish (28 x 17 cm; measured from below), sprinkled with breadcrumbs. Press the edges together. Prick the base several times with a fork.
Whisk the egg yolks and fold into the cream. Fold in mango slices. Roll out the short pastry to a rectangle (30 x 19 cm). Place in a greased ovenproof dish (28 x 17 cm; measured from below), sprinkled with breadcrumbs. Press the edges together. Prick the base several times with a fork. Spread mango cream on top. Cover with the crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 25 minutes. Let it cool down and dust with cocoa. Whipped cream tastes good with it
Spread mango cream on top. Cover with the crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 25 minutes. Let it cool down and dust with cocoa. Whipped cream tastes good with it