Mango Cream

by Darbo


Beat the egg yolk and the cr ystal sugar over steam until fluff y. Add the melted chocolate and fold in the QimiQ. Cool down the mix to approximately 30°C while stirring constantly. Fold in the Darbo mango compound and finally carefully mix in the whipped cream.

This recipe is also suitable for Darbo strawberry, banana, passion fruit  and orange compounds.


100 g egg yolk

50 g crystal sugar

200 g QiumQ

100 g white chocolate

85 g Darbo Mango compound

200 g cream