Mango Shaped Pastry Recipe

A mango-shaped pastry filled with mango puree and creamy mousse, coated in a white chocolate cocoa shell for a realistic and mouthwatering finish.

👥 6 Servings⏱️ Prep & Cook: 12h⏳ Prep: 1h🔥 Cook: 10 min👤 James Carter📖 cookfastrecipes

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🥘 Ingredients

Check off ingredients as you prepare them:

Peel and prep mangoes: blanch in boiling water, shock in ice water, peel with knife. Reserve cubes and puree the rest.

Blend mango puree with lemon and lime juice, heat with pectin and sugar. Cook ⏱️ 2 minutes and cool.

lime juice1 tablespoonpectin1 teaspoonsugar2 tablespoons

Stir cubed mango into puree. Add optional liqueur.

Pour into half-sphere silicone molds and freeze. Seal two halves into full insert spheres and freeze again.

Heat half of the heavy cream with lemon verbena. Steep ⏱️ 20 minutes, then strain into white chocolate. Stir to melt.

cup white chocolate, chopped3/4white chocolate (for shell)100g

Add gelatin, mango puree, remaining cream, and liqueur. Blend and chill overnight.

Whip chilled ganache. Fill mango molds halfway, insert frozen center, and top off.

Freeze molds until solid.

Melt white chocolate and cocoa butter. Spray or dip frozen molds to coat in velvet shell.

cup white chocolate, chopped3/4white chocolate (for shell)100gcocoa butter (for shell)100g

Score surface lightly with paring knife for realistic mango effect. Serve chilled.

calories

280

fat Content

18g

serving Size

1 pastry

fiber Content

sugar Content

24g

sodium Content

30mg

protein Content

trans Fat Content

cholesterol Content

40mg

carbohydrate Content

27g

saturated Fat Content

11g

unsaturated Fat Content

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