Mango Dessert Full Recipe!!!

Ingredients

• 2 cups Mango Puree (fresh ripe mangoes blended until smooth)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.5 cup Granulated Sugar
• 1 teaspoon Fruit Pectin (powdered, for thickening the compote)
• 1 bean Vanilla Bean (seeds scraped)
• 1 cup Fresh Mango (diced small cubes, folded into cooled compote)
• 200 g White Chocolate (high‑quality, for mousse and shell)
• 2 teaspoons Gelatin (powdered, bloom in cold water)
• 1 cup Heavy Cream (chilled, whipped to soft peaks)
• 200 g Cocoa Butter (food‑grade, for shell)
• a few drops Yellow Fat‑Based Food Coloring (oil‑soluble, to tint the shell)
• 6 pieces Savé Cookies (optional, for serving base)

Instructions

1. Blend Mango Puree

   Peel and chop ripe mangoes, then blend in a blender until completely smooth.

   Time: PT5M

2. Cook Mango Compote

   In a saucepan combine 2 cups mango puree, 2 tbsp lemon juice, 0.5 cup sugar, and 1 tsp pectin. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium heat

3. Cool and Finish Compote

   Remove the compote from heat, let it cool for 15 minutes, then stir in the scraped vanilla bean seeds and 1 cup diced fresh mango.

   Time: PT15M

4. Freeze Compote Spheres

   Spoon the cooled compote into 1‑inch silicone molds, filling each cavity completely. Place molds in the freezer for at least 30 minutes until solid.

   Time: PT30M

5. Prepare Mango Mousse Base

   Warm 1.5 cups mango puree in a saucepan over low heat, then add 200 g white chocolate and stir until fully melted.

   Time: PT5M

   Temperature: Low heat

6. Incorporate Gelatin

   Bloom 2 tsp gelatin in 2 tbsp cold water for 2 minutes, then whisk the gelatin into the warm mango‑chocolate mixture until completely dissolved.

   Time: PT4M

7. Whip Cream and Fold

   Whip 1 cup heavy cream to soft peaks, then gently fold it into the mango‑chocolate mixture until light and airy.

   Time: PT5M

8. First Mousse Fill

   Spoon the mousse into each frozen compote sphere, filling about half the cavity. Insert the frozen compote sphere (two domes) into the mousse, creating a sandwich shape.

   Time: PT5M

9. Freeze Assembled Halves

   Return the partially filled molds to the freezer and freeze for 1 hour 30 minutes until firm.

   Time: PT1H30M

10. Complete Mousse Fill

    Remove the frozen halves, fill the remaining cavity with mousse, and gently press the two halves together to seal.

    Time: PT5M

11. Final Freeze

    Place the fully assembled desserts back in the freezer and freeze solid overnight (minimum 8 hours).

    Time: PT8H

12. Prepare Chocolate Shell

    In a heat‑proof bowl over a simmering pot, melt equal parts (200 g each) white chocolate and cocoa butter, stirring until smooth and reaching 35‑40°C.

    Time: PT10M

    Temperature: 35-40°C

13. Tint Shell Yellow

    Add a few drops of yellow fat‑based food coloring to the melted chocolate and stir until evenly colored.

    Time: PT2M

14. Dip Desserts in Shell

    Skewer each frozen mango dessert with a fork or skewer, then dip quickly into the warm chocolate shell, allowing excess to drip off. Place on a parchment‑lined tray.

    Time: PT5M

    Temperature: 35-40°C

15. Set and Chill

    Allow the coated desserts to set at room temperature for 5 minutes, then chill in the refrigerator for at least 30 minutes before serving for a crisp shell.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g