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Chocolate mousse with Danish Blue Cheese and mango

Chocolate mousse with Danish Blue Cheese and mango

Cook 45 min 8 servings

Exploring stark contrasts in taste, texture and appearance – our Chocolate mousse with Danish Blue Cheese and mango recipe is an event of true indulgence. Arranged on a mousse of dark chocolate and blue cheese, hand cupped mango sorbet is surrounded by diced fresh mango, producing a dessert sure to impress.

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  • 150 g semisweet dark chocolate
  • 75 g Castello® Traditional danish blue
  • 6 large eggs yolks
  • 75 g cane sugar
  • 3 large eggs whites
  • 175 ml whipped cream
  • 2 mangos, skin removed and cut into bite-sized cubes



Gently melt chocolate and crumbled Castello Traditional Danish Blue cheese in a bowl atop a double boiler.

In a medium bowl, beat the egg yolks with sugar to a light airy consistency, approximately 5 minutes.

In a separate medium bowl, beat the egg whites to a soft peak. In another separate bowl, beat the whipping cream to a soft peak. Fold the blue cheese mixture into the egg yolk mixture, then gently fold in the whipped cream mixture, then fold in the egg whites. Pour into 8 individual dessert dishes; top with diced mango and serve with Mango Sorbet if desired.

Mango Sorbet

250ml water 250g granulated sugar 120ml liquid glucose or white corn syrup 1L mango juice 45ml lemon juice

In a large saucepan, boil water, sugar and glucose together until sugar dissolves. Remove from heat and cool slightly. Add mango and lemon juice. Transfer to a container, cover and freeze overnight.

Cut sorbet into smaller pieces and process with a food processor fitted with a chopping blade. Whirl until light and creamy. Transfer to a container, cover and refreeze for 1 to 2 hours. Using a warm spoon.