Glazed nougat with pistachios and mango

Glazed nougat with pistachios and mango

Recipe easy for kids!

For 6 persons
Preparation: 40 min
Total time: 40 min


  • 1 mango
  • 120 g pistachios
  • 2 tablespoons of icing sugar
  • 20cl of cold liquid cream
  • 2 eggs
  • 90 g light brown cane sugar
  • 2 tablespoons of honey + a little for decoration


1 Preparing the mango compote

Peel the mango with a peeler. Cut long and flat slices of the fruit from around the core. Then cut the slices into small cubes. Place the pieces of mango in a saucepan and heat with 3 tablespoons of sugar. Cook for 5 minutes over medium heat, stirring occasionally. Allow to cool. Then use a hand blender to blend the compote.

2 Preparing the pistachios

Use a knife to crush the pistachios on a board. You can also ask an adult for help. In a hot pan, roast (lightly toast) the pistachios while stirring. Add the icing sugar and stir until the pistachios caramelise. Put them aside.

3 Preparing the cream

Separate out the egg whites. Using an electric mixer, beat the egg yolks with the remaining sugar in a large bowl until the mixture whitens.

In another bowl, whisk the egg whites with 2 tablespoons of honey until they are a lightly stiff. Then, with a large spatula, gently fold them into the egg yolks.

Now whip the crème fraîche into a whipped cream.

Add the whipped cream and three quarters of the caramelised pistachios and stir very gently.

4 Shaping the iced nougat

Line the edges of a cake tin with cling film. Put a little mango compote on the bottom. Pour in half the cream, add half the compote, then the remaining cream and compote. Spoon a few times and cover with cling film.

Place in the freezer for at least 6 hours.

5 Serving

Remove the iced nougat from the mould into a dish and decorate it with the remaining caramelised pistachio, small cubes of mango and a drizzle of honey.

Print the recipe

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