Elegant mango chique

Created by

  • Jurgen Koens - Ambassador Chocolate Academy Benelux
level 1

This wonderful dessert in a glass is a downright tribute to fresh flavour combinations. It combines a mildly sweet mango mousse with a refreshing, full-flavoured pistachio crémeux, and is topped off with a slice of banana, a handful of white chocolate Crispearls™ and a mini Cake Top. But the real finishing touch is the pipette of amarena syrup that provides some additional sweetness, which makes this into the perfect treat on a hot summer’s day.

Recipe components

Pistachio crémeux


Mix Pistachio Paste with cream and sugar. Heat the mixture and add gelatin to make a pistachio cremeux. Fill one fifth of each glass. Cool to let it set.

Mango mousse

  • 250g
    mango puree
  • 250g
  • 6g
  • 55g

Blend mango puree with cream and sugar and heat it up. Add gelatin. Let set and divide the mango mousse among the glasses, on top of the pistachio cremeux.

  • 60g
  • 10g
    crushed dried bananas
  • 10g

Pin a pipette in each glass, sprinkle Crispearls™ onto the cremeux and finish the decoration with a banana slice and a Cake Top.