Mango Shaped Dessert Recipe | Provecho

Mango Shaped Dessert Recipe

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11 hr

Posted on May 1, 2026

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Mango Shaped Dessert Recipe

Ingredients

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Directions

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Notes

Tips: - Go for chefs cut sized mango chunks. They typically need to be very small to fit into our mango mold later. Smaller chunks will also heat and soften faster than larger ones. - Gelatin is optional but it will allow the structure of the pastry to hold together once frozen and completed. If you feel that the texture is rubbery at all, try reducing gelatin or remove gelatin altogether. - Pouring in the puree first will allow for more of an even and uniform shape when frozen. Avoid mixing the chunks and puree together before pouring into the mold. I found that this created jagged uneven edges after freezing. - When melting chocolate it's important to make sure no water gets into the chocolate as well as avoiding too much heat. If your chocolate turns chunky and grainy it has likely seized meaning that the temperature of melting was too high or too much moisture was introduced. It's important to melt chocolate slowly over steam or at short intervals in the microwave to get the smooth silky texture we're looking for. - AVOID using a water based food dye. This will cause your chocolate mixture to seize and instantly turn chunky and unusable. You will need an oil based food dye to keep the mixture smooth and silky. - Avoid dipping twice or the chocolate will crack once set. One dip is perfect! - Do not place these back in freezer after setting as you run the risk of the chocolate cracking. Once set, they can be stored in the fridge.

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