Stracciatella Mousse with Mango Topping

5 from 5 votes
Prep Time 30 minutes
Cook Time 5 minutes
Rest Time 4 hours
Total Time 4 hours 35 minutes
Course Dinner
Cuisine European
Servings 10 people


Mango hood:

  • 250 g Mango pulp
  • 50 g Powdered sugar
  • 4 tbsp Freshly squeezed lemon juice
  • 1 tsp Vanilla flavor
  • 50 ml Mirabelle brandy (alternatively light fruit juice)
  • 1 Pck. Custard powder

Stracciatella mousse:

  • 200 g Low fat quark
  • 50 g Powdered sugar
  • 0,5 Organic lemon, zest
  • 0,5 Organic lemon, juice
  • 9 g Ground gelatin
  • 250 ml Vegetable cream 15% (Rama)
  • 1 Pck. Cream stiffener
  • 30 g Chocolate chips



  • You need a shape with a capacity of at least 800 - 1000 ml. It doesn't matter whether it is box-shaped or curved. Here it is a "saddle of venison baking pan". For the mango hood, measure the entire length, height of the walls and width of the floor within a box shape. In the case of a semicircular deer back shape, measure the inner length and then place the meter tape from one upper longitudinal edge to the other and into the hollow. So you have the size for the hood. Correspondingly, then, on a smooth surface, smooth out a slightly larger piece of cling film - as free from creases as possible - and record the determined dimension there.

Mango hood:

  • Finely puree the 250 g pulp (resulted from a normal-sized mango after peeling and pitting) together with powdered sugar and lemon juice with a hand blender. Put in a saucepan, mix with the vanilla flavor and apricot brandy (alternatively juice) and bring to the boil. Mix the pudding powder with a little water, stir into the simmering puree and let it simmer on a very low heat until the starch has set and a creamy pudding is formed. Then immediately spread it in the pre-drawn shape and size on the cling film and let it set. This is spread out very quickly and you can then immediately make the mousse.


  • Soak the ground gelatine in 50 ml cold water and let it swell. Mix the quark, powdered sugar, lemon juice and zest in a bowl. Put the gelatine including the entire liquid in a saucepan and only dissolve it over a low heat, do not boil (!). Mix a heavily heaped tablespoon of the quark mixture with it and then stir everything into the quark mixture. Whip the vegetable cream with the whipped cream until stiff and fold into the curd mixture in several small portions. Finally stir in the chocolate chips.


  • Place the mango platter, which has now slightly solidified, in the pan with the help of the cling film. Fold any excess film over the top edge of the mold. Now pour the entire mousse onto the mango layer and up to the upper edge of the mold, smooth the surface and then beat the excess film over it. Put the mold in the refrigerator for at least 4 hours.
  • When everything has cooled down well and has set, turn the mold onto an elongated surface and remove the foil. Serve portioned in slices. Decoration according to your mood ......
  • Note 6: The amount of mango pulp can be exchanged for any other fruit that can be easily mashed.
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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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