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Recipe | Chocolate & Mango Fools



Since it is full blown mango season in Hawai’i and the now ritual celebration of Mangoes at the Moana, at the Moana Surfrider Hotel in Waikiki is coming up soon (July 18th, 2015), I thought it was time to share this recipe.


Desserts in a jar seem to be popular and, honestly, I really like the idea and not just because they look good for the camera. Jars make for a different presentation, as well as a practical way to store them, especially with jars that seal so well, like these Weck ones I bought at Williams-Sonoma, but are also found available at Amazon in even more shapes and sizes.




I had first toyed with another flavor combination for the chocolate, but when I saw the pile of ripe, juicy mangoes at the farmers’ market, it was a done deal. The mangoes were so sweet that the compote required very little sugar. In order to cut the sweetness of the mango compote and the intensity of the chocolate cake, I decided against using whipped cream or mascarpone as the third layer, and opted for the fluffy quality of plain Greek yogurt instead. It totally worked.


By the way, because I used a flourless chocolate cake recipe, this dessert is gluten free!



yields ca. 20-22 single portions


For the flourless chocolate cake (ingredients at room temperature):

– 220 gr. (7.8 oz.) butter, cut into chunks + extra for buttering the pan

– 220 gr. (7.8 oz.) good quality 70% chocolate, chopped

– 160 gr. (5.64 oz.) sugar

– 9 egg yolks (save the whites)

– 5 egg whites (you can use the remaining 4 whites for meringues if you like)

– 1 pinch of salt

– 1/2 teaspoon pure vanilla extract


For the mango compote:

– 1.5 kgs. (3.3 lbs.) fresh mango, peeled and cubed + extra for decoration if desired

– 150 gr. (5.3 oz.) sugar

– 220 ml. (7.4 fl. oz.) lime juice – (ca 6-7 limes, depending on size)


For the Yogurt:

– 2 family size tubs (ca 35.3 oz. each) of Greek yogurt, preferably full fat, as the fat free version would be too sour – if you like you can mix 1 tub regular, with 1 tub 2%


You will also need: a lipped cookie baking dish (see image below), parchment paper, and jars, single cups or a large trifle deep dish.

This recipe can be prepared up to 2 days in advance, and the work can be split over two days.





1. Place the chunks of butter and chopped chocolate into a heavy saucepan, place that on the stove and let it all gently melt at very low heat. Stir to blend and set aside at room temperature.


2. Pre-heat the oven at 160ºC/325ºF. Using a pastry brush, butter the bottom and sides of a cookie baking sheet, line it with parchment paper, making it adhere well, and then brush that with butter as well.




3. In a large mixing bowl, whisk the sugar with the egg yolks until light and fluffy and flowing ribbon-like when the spoon or whisk is lifted.

Slowly add the melted chocolate and butter mixture to the yolk and sugar one, constantly blending with a whisk. Add the vanilla extract and blend. Set aside.




4. Add a pinch of salt to the egg whites waiting in the bowl, then whip until firm peaks form (see image below). Add the whipped egg whites to the waiting chocolate & egg mixture all in one lump, then fold them in gently using up and down circular movements, first with the whisk and then finishing with a spatula.




5. Pour the batter into the waiting cookie baking dish and distribute evenly. Place in the oven, on the center rack, and bake for about 20′, or until a toothpick inserted in the center comes out clean. Do not over bake. Remove from the oven and place on a rack to cool completely to room temperature.


6. Use a cookie cutter to cut out rounds of matching size to the cups or jars you will be using. Since you will be cutting out circles from a rectangle shape, you will have lots of cut outs. You can use those to continue making more mini desserts that will be less visually perfect, but just as good.


The cake part is done. Place cake rounds and cut outs in a covered container until ready to use. Refrigerate if assembly will be done on the following day.




MAKING THE COMPOTE – easier than pie! Seriously.

1. Place the cubed mango into a large pot on medium heat, add the sugar and lime juice and stir. Cook semi-covered for about 15 minutes, stirring occasionally. Remove the lid and cook uncovered for another 5-10 minutes. Remove from the heat and let cool to room temperature. I let it cool overnight. If not ready to use right away, place it in a covered container in the refrigerator.





1. Remove the Greek yogurt tubs from the refrigerator, open them and give the yogurt a quick stir with a whisk to loosen.


2. Start creating the layers with the chocolate cake, then spoon in some of the mango compote and top with a layer of Greek yogurt. Repeat.

Because the Weck jars are narrow and tall, I managed three layers in those. The single-dose party cups were larger and lower, so I only did two layers, both because another layer would not have fit, and also because I did not want the single-portion dessert to be too big. Once you are done using the perfectly cut rounds of cake, just keep assembling with the cake cut-outs. The layers will look more informal, but the dessert will be just as yummy.


3. Decorate with a few pieces of fresh cubed mango. Cover with cling wrap and refrigerate until ready to serve. This kind of dessert is always best layered one day (or at least 12 hours) before serving, so that the flavors can sit together and enhance one another.




The dessert was a total hit. The flavor combinations were just right and the Greek yogurt did its job of lightening things up perfectly. I used mangoes this time because they are plentiful, but I think peaches would also work, as well as strawberries and other summer berries.

If you prefer, you can use your own chocolate cake or brownie recipe and cut it up into cubes.


I purchased these party cups at a local Price Busters store, but they are available also at party supply stores and on line at Amazon, of course. What isn’t available at Amazon?




Do you like trifles and other kinds of layered desserts like these? Which is your favorite? I just know my mom will Skype-drool when she sees these pics!

If you make this recipe, let me know how it goes and how you enjoy it.




If you enjoyed this recipe, you might also enjoy these other desserts:



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