Rich, creamy cheesecake layered with chunks of banana and real-butter caramel within a flaky pastry tortilla.
Serving Size (137g/4.8oz)
Servings Per Container 48
Amount Per Serving
Calories 420Calories from Fat 250
% Daily Value*
Total Fat 28g43%
Saturated Fat 17g85%
Trans Fat 0g
Total Carbohydrates 36g12%
Dietary Fiber 1g4%
Vitamin A 25%Vitamin C 4%
Calcium 8%Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
NET WT 14 LB 7 OZ
Holds Best When Kept Covered In Cooler, Away From the Door And From Foods With Strong Odors.
Frozen: 18 Months The ‘Hold Time’ for Xangos is 2 Hours In a chafing dish, uncovered.
Preparation Instructions:1. Remove the desired amount of portions from the freezer and place on a lined sheet pan in the refrigerator/cooler. Defrost for 4 hours. Can be kept refrigerated for up to 7 days prior to frying.2. Set fryer to 350 degrees. 3. Place Xango in fryer. Place basket in hot oil for 4 minutes. Outside shell should be a golden brown color. (Note:) If still frozen fry @ 350 degrees for 7Â½ minutes).4. Allow Xango to cool 30 seconds before rolling in Cinnamon Sugar. Coat Xango in sugar mixture, turning product for even coverage.Cinnamon Sugar Recipe: 1 cup of granulated sugar to 1 Tablespoon of ground cinnamon.*Serving Xangos cold is not recommended.