baker TRIES to recreate the VIRAL fruit dessert at home

Ingredients

• 2 kg Mango (ripe champagne or Alphonso mangoes, peeled and pureed)
• 300 g Granulated Sugar (divided between confit and mousse)
• 10 g Fruit Pectin (helps thicken the mango confit)
• 30 ml Lemon Juice (freshly squeezed)
• 2 Gelatin Sheets (bloomed in cold water)
• 60 ml Water (for blooming gelatin)
• 300 ml Heavy Cream (chilled, for whipping)
• 150 g All-Purpose Flour (for shortbread base)
• 50 g Almond Flour (adds tenderness to shortbread)
• 80 g Powdered Sugar (for shortbread dough)
• 150 g Unsalted Butter (softened, cut into cubes)
• 1 Egg (large, lightly beaten)
• 200 g White Chocolate (good quality, for coating)
• 100 g Cocoa Butter (to thin the white chocolate)
• few drops Oil‑Based Food Coloring (Yellow) (for chocolate tint)
• few drops Oil‑Based Food Coloring (Orange) (optional accent)
• few drops Oil‑Based Food Coloring (Green) (optional accent)
• 30 ml Tequila (optional for paint, use sparingly)

Instructions

1. Prepare Mango Puree

   Peel the mangoes with a peeler or paring knife, cut the flesh away from the pit, and blend until completely smooth. Pass the puree through a fine mesh sieve to remove any fibrous bits.

   Time: PT20M

2. Make Mango Confit (Jam Core)

   In a saucepan combine 200 g sugar, 10 g pectin, and 30 ml lemon juice. Stir until blended, then add 500 ml mango puree. Heat over medium heat, stirring, until the mixture thickens and reaches a jam‑like consistency (about 10 minutes).

   Time: PT15M

   Temperature: Medium heat

3. Freeze Confit in Molds

   Spoon the hot confit into the half‑sphere silicone molds, smoothing the tops with an offset spatula. Place molds in the freezer and freeze overnight (at least 8 hours) until solid.

   Time: PT8H

4. Bloom Gelatin

   Place 2 gelatin sheets in 60 ml cold water and let them soften for 5 minutes.

   Time: PT5M

5. Prepare Mango Mousse Base

   In a small saucepan gently heat the remaining mango puree (about 500 ml) with 100 g sugar until just warm. Remove from heat, add the softened gelatin, and stir until fully dissolved. Let the mixture cool to about 30 °C.

   Time: PT15M

6. Whip Cream

   Using a chilled bowl and whisk, whip the heavy cream to soft peaks (Greek‑yogurt consistency).

   Time: PT5M

7. Fold Mousse

   Gently fold the cooled mango‑gelatin mixture into the whipped cream until fully incorporated. Transfer to a container and refrigerate until firm (about 30 minutes).

   Time: PT10M

8. Make Shortbread Cookies

   In a mixing bowl combine flour, almond flour, powdered sugar, and a pinch of salt. Cut in softened butter until the mixture resembles coarse crumbs. Add the beaten egg and mix until a dough forms. Shape into a disc, wrap, and chill for 15 minutes.

   Time: PT20M

9. Roll and Cut Cookies

   Roll the chilled dough to about 5 mm thickness on a lightly floured surface. Use the perforated cookie cutter to cut circles that will serve as bases for the mango desserts.

   Time: PT10M

10. Bake Cookies

    Place cookies on a parchment‑lined baking sheet and bake at 350°F for 12 minutes, or until lightly golden on the edges.

    Time: PT12M

    Temperature: 350°F

11. Assemble Mango Desserts

    Remove the frozen mango confit from molds. Place a dollop of mango mousse on top of a shortbread cookie, then gently press a second half‑sphere (filled with confit) onto it, forming a sandwich. Use additional mousse to seal the edges and smooth with an offset spatula.

    Time: PT15M

12. Prepare White Chocolate Coating

    Melt white chocolate with cocoa butter in a microwave in 20‑second bursts, stirring between bursts, until smooth and glossy. Add a few drops of oil‑based yellow, orange, and green food coloring to achieve a pastel hue.

    Time: PT5M

13. Dip and Finish

    Using gloves, hold each frozen mango mousse sandwich with a toothpick inserted at an angle, dip quickly into the melted chocolate, allowing excess to drip off. Place on parchment paper and let set. Once set, optionally airbrush or brush with a tiny amount of colored chocolate for decorative accents.

    Time: PT15M

14. Final Chill

    Transfer the finished desserts to the freezer for at least 1 hour to ensure the chocolate shell hardens completely.

    Time: PT1H

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g