Coconut and Mango Cream in Chocolate Bowl

5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 286 kcal


  • 500 g Mascarpone
  • 150 g Powdered sugar
  • 200 ml Batida de Coco
  • 400 ml Sour cream
  • 200 g Creme fraiche Cheese
  • 16 g Vanilla sugar
  • 1 Pc. Fresh mango
  • 200 g Block chocolate


  • Put all ingredients in a bowl and stir. Finally, puree the fresh mango and place on top as a mirror.
  • Melt the block chocolate and let it cool down a little.
  • In the meantime, inflate depth charges. Rub this with cooking oil and coat liquid chocolate (but it must be cold).
  • Put a dollop of chocolate on a piece of baking paper and then place the water bomb on it. Let the chocolate cool down and wait until everything is set.
  • Cut open the water bomb and remove it from the chocolate.
  • There remains a small chocolate bowl that can be filled.


Serving: 100gCalories: 286kcalCarbohydrates: 23.6gProtein: 2gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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