Preparation

Melt 30 g butter with honey and, using a brush, spread it on a sheet of filo pastry, cover with another sheet and repeat the operation until there are three layers of pastry. Cut it into 12 squares using a pastry ring and bake at 180 degrees until the surface becomes golden.
Heat the porto at 60 degrees with the spices, soak the dried figs and let them rehydrate.
Use the remaining butter to brown the onion and the mangos and simmer with sauternes and saffron. Flambé the sauce and extinguish flames, then blend and filter to obtain a smooth sauce.
Arrange on the serving plate by putting a layer of mango sauce on the plate, then a crispy pastry sheet, the porto-tasting figs, some flakes of goat ricotta cheese and the mortadella. Then put another sheet, more figs, ricotta cheese and mortadella and close the lasagnetta with a last pastry sheet.
Decorate as you wish with chives.