So it’s been a very long time since I’ve shared a recipe on my blog. So I wanted to keep this one simple.

The chocolate mango rolls are my twist to a recipe I saw somewhere in my Facebook feed, that version had strawberries and nutella. Nutella is quite costly and I prefer the chocolate spread that the shop I frequent keeps anyway.

Mangoes are in season and I had a little chocolate glaze left over from the last time I baked a cake, so I decided to use it, I’ll share the recipe for that glaze later, but Nutella or any other chocolate spread would do just fine.


1. Mangoes.                       1 large
Try not to pick a squishy one since it’ll get very messy
2. Chocolate Spread.        About 4 tbsps
3. Bread Slices.                  8

Now the best thing about this recipe is that it is best when the leftover bread slices are used, namely the first and last slices that no one ever eats. So next time you’ve got those slices left over, you know what to do!

4. Eggs. 1 large
*if you’re vegetarian, use 1 tsp of Maida/Flour*
5. Milk. 2 tbsps
6. Salt. A pinch
7. Sugar(powdered). 1/4 cup

I generally use the mortar and pestle so that the sugar is not completely powdered. Some granules remain and they give the rolls that extra rough texture


1. Dice the mangoes. The best way to do this is to first peel the mangoes. Then hold it on the cutting board such that the flatter sides are perpendicular to the board. Now gently run a knife parallel to the flat sides 1/2 an inch from the centre, so that you cleanly miss the seed. Repeat on the other side and you’ll have the flesh separated from the seed. Now simply dice it and keep aside.

2. Sprinkle a little powdered sugar on a surface and using a rolling pin, flatten the bread slices as much as you can.

3. Spread about 1/2 tbsp of chocolate spread on each of the bread slices.

*Do not spread too much chocolate. Otherwise when you try to roll the slice the chocolate will prevent the slice from sealing and the roll will fall apart*

4. Line the diced mango on one edge of a slice and slowly roll the slice, putting slight pressure at the end to seal it shut.

5. Heat butter in a flat bottomed pan and wait till it melts.

6. Whisk together the egg, milk and salt.

7. Coat the rolls in this mixture and drain off the excess. Place the rolls gently, sealed side down on the pan.

8. Spread the remaining powdered sugar on a flat plate.

9. Flip the rolls once the cooked side turns golden.

*Do this carefully so the rolls don’t break*

10. As soon as the rolls turn golden on the other side, pick them up and roll them on the dish sprinkled with the sugar.

11. Line on a dish and serve hot!