Mango Yogurt Mousse with Chocolate Cone

5 from 2 votes
Prep Time 1 hr 30 mins
Rest Time 5 hrs
Total Time 6 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 277 kcal


For the mango mousse:

  • 300 g Sour cream
  • 200 g Yogurt
  • 50 g Mango pulp
  • 200 g Passion fruit pulp
  • 100 g Sugar
  • 250 g Whipped cream stiff
  • 5 leaf Soaked gelatin
  • 1 Pc. Mango

For the chocolate cones:

  • 250 g Dark couverture

For the passion fruit parfait:

  • 1 Pc. Egg
  • 1 Pc. Egg yolk
  • 65 g Sugar
  • 15 g Sugar syrup
  • 150 g Passion fruit pulp
  • 1 tbsp Batida de Coco
  • 190 g Whipped cream stiff


  • 150 g Sour cream
  • 50 g Powdered sugar
  • Mango puree
  • Mint


  • For the mango-yoghurt mousse, stir together the sour cream, yoghurt, mango and passion fruit pulp and the sugar. Heat a small part of the mixture and dissolve the soaked, well-squeezed gelatin in it. Add the warmed up part to the main mixture and stir in the whipped cream.
  • Peel the mango and use a slicer to cut the flesh lengthways into about 1 mm thin slices. Line 3 small bowls with cling film and line them with the mango slices. Then fill in the mango mousse and cover with another slice of mango. Place the molds in the refrigerator and let them set.
  • For the chocolate cones, cut 3 sheets of baking paper into squares and divide each one diagonally. Melt the couverture in a bowl in a water bath at approx. 40-45 ° C. Remove the bowl and let it cool to 27 ° C in a cool place, not in the refrigerator. Then place it back in the water bath and warm to 32 ° C while stirring constantly. Immediately spread the melted couverture onto the baking paper triangles and turn them into cones. An egg carton, for example, can be used as a holder for the cones. Let the cones cool down.
  • For the passion fruit parfait, put all the ingredients except the cream in a beater and beat over a hot water bath until the mixture is white and very creamy. Then put the mixture on ice and keep beating until it has cooled down. Then fold in the whipped cream. Pour the parfait mixture into a piping bag and fill the chocolate cones with it. Put these in the freezer for about 5 hours.
  • To serve, turn the mango yoghurt mousse onto a board, peel off the foil and cut in half. Then arrange on a dessert plate. Slowly peel the baking paper from the chocolate cones, the couverture crumbles from the outer corners of the paper triangles, leaving the frozen cones. Arrange the cones next to the mousse and garnish with a little mango puree and the sour cream foamed with powdered sugar and a mint leaf.


Serving: 100gCalories: 277kcalCarbohydrates: 18.4gProtein: 2gFat: 21.3g
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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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