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Chocolate mousse with Danish Blue Cheese and mango

Chocolate mousse with Danish Blue Cheese and mango

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.

45 min 8 servings
Coffee/Chocolatey Cheesy


  • 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 whipping cream
  • 2 mangoes, 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.

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.