and to finish, dessert

If there is one recipe that brings all the diners together diners, it is the dessert. Preparations that conquer the most demanding palates and are capable of taking the capable of elevating the day to another level.

Photographer, gastronomic stylist and cook; Laura Ponts prepares her favourite recipe to surprise surprise her guests. A small pleasure to stimulate all our senses.

Mango mousse, almond and
passion fruit crumble


Lorena Salas

Almond    crumble


  • - 100g almond powder

  • - 100g white sugar

  • - 100g cold butter

  • - 100g pastry flour

  • - Salt flakes



Mix the diced butter, almond powder, white sugar, baking flour and a pinch of salt in a bowl.


Bake the mixture on a baking tray lined with baking paper for 120 minutes at 180ºC. Set aside and leave to cool.

Mango    mousse


  • - 150g cream 35% fat

  • - 2 ripe mangoes

  • - 3 Greek yoghurts

  • - Honey

  • - Lemon juice



Whip the cold cream in a bowl using an electric mixer. Set aside in the fridge.


Peel, cut and crush the mangoes with a blender. Add a few drops of lemon juice and strain to remove lumps. Add honey.


Add the previous mixture to the bowl of cream. Add the Greek yoghurt with a spatula. Set aside and pour the mixture into a piping bag to assemble the cups.



  • - 1 mango

  • - 5 pcs. Passion fruit

  • - Edible flowers

  • - Fresh mint

  • - Fresh basil


  • #01
    Peel and cut the mango. Spoon out the pulp from the passion fruit. Chop the mint and fresh basil.
  • #02
    Add the crumble to the bottom of the glasses and add the mango mousse. Optionally add a little more crumble to the top layer.
  • #03
    Place the mango cubes, passion fruit, fresh herbs and flowers on top of the mousse to decorate.