Creamy Pistachio Mousse on Juicy Mango Mirror

5 from 5 votes
Total Time 2 hrs 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 231 kcal


Pistachio mousse

  • 75 g Pistachio nuts
  • 3 piece Eggs
  • 5 tbsp Powdered sugar
  • 2 packet Vanilla sugar
  • 0,5 piece Lime
  • 250 g Quark
  • 2 sheet Gelatin
  • 250 g Cream
  • 1 pinch Salt
  • 1 shot Pistachio liqueur

Mango mirror / raspberry mirror

  • 1 piece Mango
  • 1 packet Fresh raspberries
  • 2 tbsp Powdered sugar
  • 200 ml Passion fruit juice


Pistachio mousse

  • Mix the ground pistachio kernels, egg yolks, powdered sugar, vanilla sugar, pistachio liqueur and lime juice until frothy. Add the quark and gelatine-fix and stir. Whip the cream until stiff and fold into the pistachio cream. Beat the egg white with a pinch of salt until stiff and carefully fold into the pistachio cream and cool for 1-2 hours. Cut out the mousse with a tablespoon and serve.

Mango mirror / raspberry mirror

  • Peel the mango and place in a blender jar. Puree the mango with the hand blender, add the passion fruit juice and powdered sugar and mix together. Now pass through a sieve and place in the refrigerator. We do the same with the raspberries, of course without adding passion fruit juice.


Serving: 100gCalories: 231kcalCarbohydrates: 23.9gProtein: 7.2gFat: 11.8g
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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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