Mango Mousse, Pancakes and Rocket-mint Pesto (Hardy Krüger Junior)

5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 315 kcal


  • 150 g Flour
  • 20 g Sugar
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 2 Pc. Eggs
  • 150 ml Milk
  • 100 g Butter
  • 2 Pc. Mango
  • 2 tbsp Sour cream
  • 50 ml Coconut milk
  • 50 g Coconut flakes
  • 100 ml Cream
  • 1 packet Vanilla sugar
  • 1 bunch Mint
  • 1 Handful Arugula
  • 2 Handful Walnuts
  • 4 tbsp Honey
  • 2 Pc. Passion fruit
  • 1 Pc. Lime
  • 1 Pc. Orange
  • 100 g Bitter couverture
  • 1 pinch Chilli flakes


  • Mix the flour, sugar, eggs, milk and baking powder into a pancake batter.
  • Peel the mango, leave 6 nice wedges, roughly chop the rest, puree with coconut flakes, coconut milk and sour cream and refrigerate.
  • Chop the mint, add half of it to the pancake batter. Mix the other half with the chopped rocket, crushed walnuts and honey to make a pesto.
  • Bake a thick pancake in butter.
  • Whip the cream with vanilla sugar.
  • Melt the chocolate.
  • Cut the pancakes into strips and place them at the bottom in a glass, then layer the cream, mango cream and pesto on top. Scrape out the passion fruit and spread the pulp on top. Decorate with two mango wedges and two chili flakes each. Top with a little melted chocolate and orange zest.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 315kcalCarbohydrates: 29.8gProtein: 3.7gFat: 20.2g
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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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