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Chocolate mango and bourbon vanilla deligt


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  • Cocoa shortbread
  • 120g self-raising flour
  • 2 egg yolks
  • 100g of sugar
  • 90g soft butter
  • 1 tablespoon unsweetened cocoa
  • The mango Bavarian cream
  • 1 ripe mango
  • 2 egg yolks
  • 100g of sugar
  • 1 teaspoon cornstarch
  • 200 ml milk
  • 1 Bourbon-Madagascar vanilla bean
  • 2 sheets of gelatine
  • 150 ml single cream
  • To serve:
  • 6 individual dessert circles,
  • some pieces of nougatine (home-made if you can),
  • 1 cocoa shortbread
  • 3 bourbon vanilla beans


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Preheat your oven to 180 ° C. In a food processor, mix the yolks with the sugar until the mixture whitens. Add the softened butter, then add the flour and cocoa. Place round pastry cutters on a baking tray covered with greaseproof paper, then fill each circle with a little dough about 1 cm high. Bake in the oven about 20 minutes. Leave to cool, then remove from the circles by passing a knife around the shortbread. Clean the pastry circles as you will use them for garnishing the plates.

The mango vanilla Bavarois:
Soak the gelatine in a bowl of cold water. Boil the milk with the vanilla bean split and scraped. In a bowl, mix the egg yolks with sugar. Add the cornstarch. Pour in the boiling vanilla milk, mix well, then pour the mix back into the pan and leave to thicken over medium heat, without boiling.
Add the softened gelatine sheets, squeezed to drain the water. Remove the vanilla bean and leave to cool.

Peel the mango, cut into pieces and remove the stone. Put the mango in a blender and reduce to a coulis sauce. Add the mango coulis to the vanilla cream, stir and leave to cool. Whip up the cream to make a whipped cream, and stir in gently.

Place the circles on a tray. Put in the bottom of each circle, a cocoa shortbread disc, about 1 cm thick, if they have risen too much during cooking, you can cut off the top. Pour the mango vanilla bavarois on top and leave to set in the fridge for at least 2 hours.

Step 2

Garnishing the plates
Place each cake still in the circles on a pretty dessert plate. Pass the blade of a knife around the inside edge of the circle to remove the circle. Sprinkle the surface with a little crumbled cocoa shortbread, stick a piece of nougat in the middle, and place a piece of vanilla vanilla bean to decorate. Enjoy immediately!!

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