i tried making the viral fruit pastries from scratch

Ingredients

• 2 pieces Mango (ripe, peeled and cut – one mango will be pureed, the other cut into chunks)
• 150 g White Chocolate (broken into pieces for melting)
• 300 ml Double Cream (heavy whipping cream, chilled)
• 4 sheets Gelatin Sheets (softened in cold water for 5‑10 minutes)
• 1 tablespoon Lime Juice (freshly squeezed)
• 5 drops Food Coloring – Orange (gel‑based, food‑grade)
• 5 drops Food Coloring – Green (gel‑based, food‑grade)
• 5 drops Food Coloring – Yellow (gel‑based, food‑grade)
• 1 roll Cling Film (for covering the mousse before chilling)

Instructions

1. Prepare Mangoes

   Peel both mangoes. Cut one mango into small chunks (about 1‑cm pieces) and place in a bowl. Blend the flesh of the second mango until smooth to obtain roughly 200 g mango puree.

   Time: PT10M

2. Cook Mango Mixture

   In a saucepan over medium heat, combine the mango puree, mango chunks and 1 Tbsp lime juice. Stir gently for 3‑5 minutes until the mixture is just warmed through; do not boil.

   Time: PT5M

   Temperature: Medium heat

3. Cool and Freeze

   Transfer the warm mango mixture to a shallow container, cover with cling film (touching the surface) and let it cool to room temperature (about 5 minutes). Then place the container in the freezer for 30 minutes to firm up slightly.

   Time: PT35M

4. Soak Gelatin

   Place 4 gelatin sheets in a bowl of cold water and let them soften for 5‑10 minutes.

   Time: PT10M

5. Melt White Chocolate

   Break the 150 g white chocolate into pieces and melt in a microwave‑safe bowl at 50 % power in 30‑second bursts, stirring between bursts, until smooth (about 2 minutes total).

   Time: PT2M

6. Heat Double Cream

   Warm 300 ml double cream in a small saucepan over low heat until just steaming (about 2 minutes). Do not boil.

   Time: PT2M

   Temperature: Low heat

7. Combine Gelatin, Chocolate and Cream

   Squeeze excess water from the softened gelatin sheets, then stir them into the warm melted chocolate until fully dissolved. Slowly whisk in the warm double cream until a glossy mixture forms.

   Time: PT5M

8. Chill the Mousse Base

   Cover the chocolate‑cream‑gelatin mixture with cling film and refrigerate for 30 minutes until it thickens but is still pliable.

   Time: PT30M

9. Whisk to Desired Consistency

   Remove the mixture from the fridge and whisk vigorously for about 5 minutes until it becomes smooth, glossy, and holds soft peaks.

   Time: PT5M

10. Pipe Mango Shapes

    Fit a piping bag with a large round tip, fill it with the mousse, and pipe six mango‑shaped ovals onto a parchment‑lined tray. Smooth the tops with a spatula.

    Time: PT20M

11. Freeze Shaped Mousse

    Place the tray in the freezer for at least 1 hour, or until the shapes are solid.

    Time: PT1H

12. Melt Coating Chocolate

    Break an additional 150 g of white chocolate (or use remaining from step 5) and melt using a double‑boiler or microwave until smooth (about 2 minutes).

    Time: PT2M

13. Coat the Frozen Mousse

    Using a fork or tongs, dip each frozen mango shape into the melted chocolate, allowing excess to drip off. Place back on parchment and let set.

    Time: PT10M

14. Airbrush Coloring

    Load orange, green and yellow food‑color gels into the airbrush (or use a small spray bottle). Lightly spray the chocolate‑coated pastries to create realistic mango skin tones. Allow the color to dry.

    Time: PT10M

15. Final Chill

    Re‑place the finished pastries in the refrigerator for 30 minutes to set the color and ensure the chocolate shell is firm.

    Time: PT30M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g