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Mango Napoleon Tortas & Mint Oil Emulsion


  • 1 cup water
  • 7 oz/200 g sugar, mint leaves
  • 1 large very ripe mango or 2 small ones
  • 2 T O&CO. Mint Specialty Olive Oil
  • 4 O&CO. tortas
  • Passion fruit sorbet


  1. The day before, combine the water and sugar in a small pan, bring to a boil, reduce the heat to very low simmer and cook for 25 minutes to a thick syrup.
  2. Wash and mince the mint leaves.
  3. Peel and cut the mango into thin slices.
  4. Add the mint, mango slices and mint oil to the syrup and refrigerate until ready to use.
  5. The next day when ready to serve, halve the tortas.
  6. Place one half in the center of individual dessert plates, top with 1 mango slice.
  7. Cover with a piece of torta and a slice of mango.
  8. Repeat until all the torta is used.
  9. Puree the chilled syrup and remaining mango in a blender and spoon over the napoleons.         
  10. Serve with passion fruit sorbet.