Creamy, sweet white chocolate cheesecake marbled and layered with a rich, dulce-flavored cheesecake and pockets of gooey dulce de leche caramel. Wrapped in a flakey pastry tortilla.
Serving Size (128g/4.5oz)
Servings Per Container 48
Amount Per Serving
Calories 400Calories from Fat 210
% Daily Value*
Total Fat 24g37%
Saturated Fat 15g75%
Trans Fat 0g
Total Carbohydrates 41g14%
Dietary Fiber 0g0%
Vitamin A 15%Vitamin C 0%
Calcium 6%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.
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NET WT 13 LB 8 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.
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 7½ 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.