Blend diced mango with spreadable cheese, salt, pepper and a drizzle of oil. Keep aside.

Peel the cucumbers, leaving some green skin, and cut them into sticks.

Season julienned purple cabbage with salt, oil, and lime juice.

Cut octopus tentacles, season with lime peel, salt, oil and red chili pepper rounds.

Mix Yogurt, mayonnaise, salt and sliced chives.

Proceed with assembling the burrito: spread some of the mango cream on la Sfogliata Durum Wheat and the purple cabbage salad on top of the cream.

Add the cucumber stick and octopus rounds.

Add the Yogurt sauce and roll up.

Close with a couple of chive blades and serve with the rest of the sauce.