Homemade chocolate noodles with mango, caramelized almonds and vanilla sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, cocoa, icing sugar, vanillin sugar and 1 pinch of salt in a bowl. Add eggs, oil and 1 tablespoon of water. Knead to a smooth dough with the dough hooks of the hand mixer. If the dough is too dry, add a little more water. If the dough is too moist, add a little more flour. Remove the dough from the bowl and knead vigorously with your hands for 8-10 minutes. Wrap the dough in foil and let it rest at room temperature for about 1 hour

2. 2

   Caramelise 40 g sugar in a frying pan until golden. Stir in the butter first, then the almonds. Immediately place on baking paper and pull apart a little. Let it cool down, then chop it coarsely. Cut the mango off the stone. Peel and chop the flesh

3. 3

   Cut the noodle dough into narrow ribbon noodles with the help of a noodle machine. Or roll out the dough thinly on a lightly floured work surface and cut into fine strips (ribbon noodles) with a knife. Bring a large pot with plenty of water, 20 g sugar and 1/2 teaspoon salt to the boil. Prepare the noodles in boiling salted water according to the instructions on the packet

4. 4

   Stir the sauce powder, 40 g sugar and 6 tbsp milk until smooth. Bring the remaining milk to the boil in a pot and remove from the heat. Stir the sauce powder into the milk and put it back on the hot stove. Bring to the boil while stirring and simmer for about 1 minute. Remove from the hotplate

5. 5

   Drain the pasta well on a sieve and mix with the mango cubes. Arrange on deep plates, sprinkle with almond brittle and pour on some hot vanilla sauce

6. 6

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
690 kcal

CARBS
86 g

FATS
26 g

PROTEINS
25 g