Mango Dessert Full Recipe!!!

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Viral Mango Cake Full Recipe!!!

Mango Compote100g mango puree 🥭1/2 lemon juice 🍋30g sugar 🍚1 tsp pectin1 vanilla bean or extract 🌿1 small diced mango 🥭
Steps:1️⃣ Mix sugar and pectin.2️⃣ Boil mango puree and lemon juice. Add sugar-pectin mixture and cook until thick.3️⃣ Let cool, then stir in vanilla and diced mango.4️⃣ Pour into 1” dome molds and freeze.5️⃣ Add more compote, stack frozen domes, and freeze again.

Mango Mousse150g mango puree 🥭75g white chocolate 🍫200g whipped heavy cream 🥛6g gelatin sheets
Steps:1️⃣ Bloom gelatin in water.2️⃣ Melt half the mango with white chocolate, stir in gelatin.3️⃣ Mix in remaining mango and fold in whipped cream.4️⃣ Fill molds 2/3 with mousse, put in a mango sphere, freeze 1-2 hours.5️⃣ Fill molds the rest of the way, put the frozen half on top, and freeze overnight.6️⃣ Insert a skewer at the bottom.

Chocolate Shell100g white chocolate 🍫100g cocoa butter 🧴
Steps:1️⃣ Melt chocolate and cocoa butter, add yellow fat-based color.2️⃣ Cool to 35-40°C (95-104°F). Dip frozen cakes quickly.3️⃣ Wait for the shell to turn matte, then remove skewer.4️⃣ Optional: add green/red for realism.5️⃣ Chill for 30 minutes before serving.Note: Feel free to swap the mango with other fruits and use matching molds to create different flavors!If you want to elevate your baking skills, then follow me for more professional pastry education!

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Have you ever seen those viral fruit shaped desserts and wondered how you can make them yourself? Well, today I’m going to show you how to make the mango version. So, let’s get started. First up is the mango compost, which is just mango puree, lemon juice, sugar, and pectin thickened over the stove, and once cooled, stirred in with some vanilla bean, and freshly diced mango. Then, I just freeze it in my 1-in dough molds. Next up, let’s work on the mango mousse, which is just mango puree warmed with white chocolate, gelatin, and lightened with fresh cream. Fill half of your mango shaped molds and insert the frozen mango spheres, which is just two domes joined together and freeze for another hour to two. Once frozen, add more mousse to the remaining empty cavities and join the frozen halves. Then freeze solid overnight. Finally, for the shell, melt together equal parts white chocolate and cocoa butter. Color with yellow fat-based food coloring. Then, skewer your frozen cakes and dip in around 35 to 40° C. Once the shell turns matte, it’s ready. And then you can decorate with some more food coloring to make it look more realistic. Optionally, I also baked some Savé cookies to sit my cakes on. And then I recommend chilling your cakes for at least 30 minutes before serving for that perfect crunch. And now it’s time for some ASMR. M Well, if you learned something new, follow me for more professional pastry education.

KAYNAK