Champagne® Mango Bavarian Creme

Champagne® Mango Bavarian Creme

Meal type Condiment, Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Casual Party, Easter, Formal Party, Valentines day


  • 1 Envelope gelatin powder
  • 1/2 cup sugar (divided)
  • 1 dash salt
  • 1 cup milk
  • 2 eggs (separate out yolks)
  • 1 teaspoon vanilla
  • 2 medium Champagne® Mangos
  • 2 tablespoons lime juice
  • 1 cup heavy cream


Step 1 In a saucepan, mix gelatin, 1/4 cup sugar, salt, milk and egg yolks; blend well. Stir over low heat until gelatin is dissolved and the mixture coats the back of a spoon (175º on a candy thermometer); remove from the heat and stir in the vanilla.
Step 2 Peel the mangos and set one aside. Cut the flesh off one of the mango's seed, scraping off any flesh clinging to the seed. Puree mango in a blender to yield one cup of puree. Add the puree to the gelatin mixture and transfer to a large mixing bowl.
Step 3 In a bowl, beat egg whites until foamy, gradually beating in remaining 1/4 cup sugar until soft peaks form. Whip the cream in another bowl, until stiff. Fold egg whites and cream into mango mixture. Turn into a 6-cup ring or other mold. Chill the mixture until firm; unmold. Garnish with slices from the reserved mango.


Golden State Culinary Institute created this recipe especially for the Champagne® mango. The contest was headed by President David Avalos.