Mango and chocolate summer delight

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Here's a recipe that brings great summer flavours in one yummy dessert: milk chocolate, mango and pistachio. The Single Origin chocolate couverture Arriba pairs perfectly with fruits that have moderate acidity, such as mango, orange, apricot, etc. Can either be served as bite-size dessert or dinner-size dessert.

Recipe instructions

(Fill in the desired quantity and recalculate)

Milk chocolate chantilly cream


Bring the cream and vanilla to the boil.
Pour over the chocolate in two goes.

Leave to cool in the fridge for four hours then whisk gently.

Pistachio crémeux


Boil all three together.

  • 60g
  • 140g
    egg yolks

Add to the mixture and cook until you have a ‘crème anglaise’.

  • 8g
    powdered gelatin
  • 48g

Soak the gelatine in the water and add to the mixture.

Fresh mango salad

  • Q.S.
    diced mango
  • Q.S.
    mango puree

Mix and add sugar according to taste.

Garnish with Crispearls™ and chocolate pencils.