Mango Dessert Full Recipe!

Mango Dessert Recipe

Step 1: Mango Compote [00:08]

Mix mango puree, lemon juice, sugar, and pectin, thickening them on the stove. Once cooled, stir in vanilla bean and freshly diced mango. Pour into 1-inch dome molds and freeze.

Step 2: Mango Mousse [00:20]

Combine mango puree, white chocolate, gelatin, and fresh cream. Fill half of the mango-shaped molds with the mousse, then press the frozen mango sphere compote into it. Freeze for 1-2 hours.

Step 3: Shaping [00:33]

Add more mousse to fill the molds, then join the frozen halves together and freeze solid overnight.

Step 4: Shell [00:39]

Combine equal parts of white chocolate and cocoa butter, and add yellow fat-based food coloring. Skewer the frozen mango-shaped cakes and dip them into the melted mixture (heated to 35-40°C). Allow the shell to turn matte.

Step 5: Final Touches [00:52]

Decorate with more food coloring for realism. Serve on top of baked sable cookies, chilling for 30 minutes before serving.