Name: Mango Mango Dessert - Philly Chinatowns Mango Milk Mocha Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 cup ripe mango flesh (about 1 large mango); 2 tbs granulated sugar; 1 tsp fresh lime juice; 2 tbs hot water (to loosen purée); 2 shots freshly brewed espresso or strong coffee; 1 tbs unsweetened cocoa powder; 1 tsp hot water (to bloom cocoa); 1 tbs simple syrup (1:1 sugar to water) or sweetener; 1 cup whole milk (or milk of choice); 1 tsp vanilla extract; 1 cup ice cubes; 2 tbs whipped cream (optional); 2 pieces dried mango slices or chocolate shavings for garnish (optional)

Method

Mango Purée

1
Peel and dice the ripe mango flesh and place it in a blender or food processor.
2
Add the granulated sugar and lime juice. Blend until very smooth, about 30–45 seconds. If the purée is too thick for pouring, add up to 2 tablespoons hot water and pulse to combine until you reach a thick but pourable consistency.
3
Taste and adjust sweetness or acidity with additional sugar or a drop more lime juice. Transfer purée to a small bowl and set aside; keep warm or at room temperature.

Espresso-Chocolate Base

4
Brew two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60–90 ml of strong coffee.
5
In a small cup, add the cocoa powder and bloom it with 1 teaspoon hot water, stirring until a smooth chocolate paste forms. This removes lumps and improves chocolate flavor.
6
Stir the espresso into the cocoa paste until fully combined. Add 1 tablespoon simple syrup (or your preferred sweetener) and taste; adjust sweetness as desired. Keep the espresso-chocolate mixture warm briefly so it mixes smoothly with milk, or let it cool for an iced drink.

Milk & Assembly

7
If serving cold: fill a tall glass with 1 cup ice cubes. Pour the mango purée into the bottom third of the glass (about 2–3 tablespoons for a layered look, or up to 1/3 cup for more mango flavor). Reserve the remainder for a second drink or to mix in.
8
Add the vanilla extract to 1 cup of milk and gently stir to combine. If you prefer steamed milk (hot drink), steam or heat the milk to about 60–65°C (140–150°F) and froth lightly; skip the ice.
9
Pour the milk slowly over the mango layer. Next, gently pour the espresso-chocolate mixture over the milk so it creates a marbled/mocha swirl. If you want a fully combined drink, stir briefly with a spoon.
10
Top with an optional dollop of whipped cream, then garnish with a dried mango slice or chocolate shavings for contrast.
11
Serve immediately with a straw and a long spoon so the drink can be mixed well by the guest.