It was the ridiculously photogenic guy of the mango world.
It was also perfectly ripe, sweet, juicy, and had that floral perfume reserved purely for mangoes.
It was kind of a kick. A trusted website, the perfect mango, icky curd.
40gr unsalted butter
325gr white marshmallows
Small pinch of salt
180gr rice crispies
75gr dried mango, chopped into small pieces or strips
30gr dark chocolate
1, In a large saucepan, melt the butter over a low heat and add in the marshmallows.
2, Continue to stir over the low heat until marshmallows have fully melted.
3, Remove from the heat and stir in the rest of the ingredients except for the dark chocolate.
4, When everything is fully combined press firmly into a 30cm by 19cm tin that has been lined with cling film and greased with a flavourless oil.
5, Leave to cool and set.
6, Melt the chocolate and drizzle over the top. Chill until the chocolate has set and cut into squares.