1. Prepare the Mangalho (The Wreckage) Preheat your oven to 180°C (350°F). Break the sponge cakes into uneven, jagged pieces (2-3 cm). Spread them on a baking tray. Bake for 12 minutes until they are dry and the edges are dark brown—almost burnt. This is intentional.
2. The Syrup In a saucepan, combine water, demerara sugar, coconut sugar, orange juice, and cinnamon. Boil for 5 minutes until syrupy. Remove cinnamon. Pour the hot syrup over the baked sponge pieces. Let them soak for 10 minutes. They should be sticky, not soggy.
3. The New Cream Whisk egg yolks, 60g sugar, and cornstarch in a bowl. Heat oat milk with lemon zest in a pot until steaming. Slowly temper the yolk mixture. Return to pot and cook until thick. Remove zest. Cover with plastic wrap (touching the surface) and cool.
4. Assembly In a lowball glass or recycled jam jar:
5. The Sugar Crust & Burn Sprinkle 1 tablespoon of coconut sugar over the top of each glass. Use a culinary torch or place under a hot broiler for 30 seconds until the sugar bubbles and turns amber. Immediately crack black pepper over the hot sugar. Let rest for 2 minutes. The top will be hard; underneath will be warm and gooey. joana ferreira mangalhos com acucar new
Crush both types of biscuits. Joana insists on manual crushing (in a clean tea towel with a rolling pin) rather than a food processor. You want varied textures: some powder, some pebble-sized bits.
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If you landed on this article searching for the actual recipe, here is Joana’s authorized version (adapted from her Substack newsletter, Desastres Deliciosos).
Before diving into the "New" version, let's break down the base concept. Mangalhos is a traditional, rustic term in certain regions of Portugal (notably in the Beira Baixa and Alentejo areas) referring to improvised, rustic sweets. Historically, mangalhos were not fancy pastries made in professional bakeries. Instead, they were humble, home-made concoctions created by grandmothers (avós) using leftover bread, flour, stale cakes, or broken bolachas (cookies).
The literal translation is tricky. Mangalho can mean "contraption" or "gadget," but in a culinary context, it means "a mishmash" or "a messy delight." When you add com Açúcar (with sugar), you get a no-waste dessert: crumbled biscuits, eggs, milk, cinnamon, and loads of sugar, baked or fried until caramelized. Check these platforms :
Joana Ferreira took this rustic concept and turned it into a viral brand. Her original Mangalhos com Açúcar featured layers of crushed bolacha maria, egg cream, and a burnt sugar crust (caramelizado), served in a clay pot.
Yes, decisively. The original Joana Ferreira Mangalhos com Açúcar was a nostalgic, messy, delicious start. But the "New" recipe addresses every criticism: it is less cloying, has structural integrity, incorporates adult flavors (salt, vanilla bean, liqueur), and features that spectacular glass-like sugar crust.
If you search for "joana ferreira mangalhos com acucar new", you are looking for evolution. You want tradition but improved. You want rustic but refined. And that is exactly what Joana delivered.
Unlike the bolo perfeito (perfect cake) trend, Joana encourages chaos. In the "New" method, you break the sponge with your hands—never a knife. You let the cream spill over the edges of the glass. The final flourish is a violent crack of black pepper over the sugar crust. In her viral tutorial (which has 2.3 million views on TikTok Portugal), she says: "Se não parecer um desastre, você fez errado." (If it doesn't look like a disaster, you did it wrong.) you did it wrong.)