Almond blancmanges with mango sauce

Total time: 4hr 30m
Preparation Time: 30m

For 6 piece

Nutritional Information

Contains 331 Kcal, 6g Protein, 33g Carbohydrates, 19g Fat


  • Blancmanges
  • 5 dl milk
  • 50 g sugar
  • 5 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 100 g marzipan (almond mixture)
  • 2 dl full cream
  • Mango sauce
  • 1 mangoes, in pieces
  • 2 tbsp liquid honey
  • 1 tbsp lemon juice
  • Utensils
  • 6 ramekins, approx. 150 ml each, rinsed with cold water

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  • Blancmanges

    Boil the milk with the almond mixture and sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, add the cream, stir. Transfer the mixture to the prepared ramekins, leave to cool, cover and chill for approx. 4 hrs.
  • Mango sauce

    Purée the mango together with the honey and lemon juice.
  • Carefully separate the blancmanges from the rim of the mould using the tip of a knife, briefly dip the mould into hot water, then turn out onto a plate. Drizzle the sauce alongside.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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