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White Chocolate Mango Bavarois

White Chocolate Mango Bavarois
  • Difficulty: moderate
  • 00:3015-30 minutes
  • Type of chocolate:
Chocolate recipes from Cailler, for moments of sweet bliss: White Chocolate Mango Bavarois


Preparation: approx. 20 mins
Refrigeration: approx. 2 hours
Equipment: 5 small verrines

  1. Cut the mango into small cubes.
  2. Whip the cream until it resembles Chantilly.
  3. Melt the white chocolate in a lukewarm bain-marie (max. 50°C to prevent lumps).
  4. In a bowl, mix the quark and melted chocolate with a baking whisk. Carefully add the Chantilly with a spatula.
  5. Add the cubed mango and lime zest.
  6. Pour the mixture into the verrines and refrigerate for 2 hours.

Advice and tips:
Remove the verrines 20 minutes before serving to enhance the taste. Replace half of the white chocolate with Cailler Cuisine 64 % Dark chocolate.