Ingredients

Filling Ingredients

30 grams (1 ounce) heavy cream
125 grams (4.4 ounces) ripe mango puree
10 grams (0.4 ounces) glucose syrup
20 grams (0.7 ounces) invert sugar
290 grams (10.2 ounces) white chocolate
15 grams (0.5 ounces) cocoa butter
We recommend:

Instructions

Step 1

Heat the Cream and Mango Puree

Begin by combining the heavy cream and ripe mango puree in a saucepan. Heat this mixture gently over medium heat until it reaches a temperature of 45°C (113°F).

As the mixture heats, add in the glucose syrup and invert sugar. Stir to combine and ensure that everything is well mixed.

Step 2

Combine with Chocolate

While the cream mixture is heating, melt the white chocolate and cocoa butter together in a separate bowl. You can do this using a microwave or a double boiler.

Once both mixtures are ready, pour the hot cream and mango mixture into the melted chocolate. Make sure the chocolate has completely melted before combining.

Step 3

Blend Until Smooth

Using an immersion blender or a traditional blender, blend the chocolate and mango mixture until it is completely smooth and homogenous.

This will create a luscious and flavorful filling perfect for your Easter treats!

Servings

✨ Once your delicious mango filling is ready, it’s time to think about how to serve it! You can fill your Easter eggs with this creamy delight, and for an extra showstopper, top them with a sprinkle of coconut flakes for a tropical touch! 🍍 Why not pair it with fresh fruits like strawberries or raspberries that will bring a pop of color and freshness? 🎉 Create mango parfaits by layering the filling with lotus biscuits, whipped cream, and a drizzle of passion fruit for a gorgeous dessert that looks as good as it tastes! 🌟

Make it a feast! Consider serving it along with a light cheesecake or yogurt desserts to complement the rich flavor of the mango. The sweet yet tangy notes will dance wonderfully on the palate, making it a delightful addition to any spring gathering! 🥳

Equipment

Double Boiler or Microwave

You’ll need this to melt the white chocolate and cocoa butter gently. If using a microwave, do so in short bursts to avoid overheating.

We recommend:
Cooking Thermometer

This will help you accurately heat your cream and mango puree to the right temperature—45°C is key for a perfect blend!

We recommend:

Variations

💚 **Gluten-Free Version:** To keep your mango filling gluten-free, ensure that all your ingredients, especially your chocolate, are certified gluten-free. You can also use gluten-free cookies in your dessert layers!

🌱 **Vegan Version:** Substitute heavy cream with coconut cream and use vegan white chocolate. Your guests won’t even realize it’s dairy-free! You can also replace the invert sugar with agave syrup for a lovely sweetness!

Faq

  • What if my mango puree is too thick?

    You can add a touch of warm water or more cream to reach your desired consistency! Just be sure to blend well to mix everything.

  • Can I use frozen mango instead of fresh mango?

    Absolutely! Just make sure to thaw and drain any excess liquid before blending for the best results.

  • How can I make my filling last longer?

    Store it in an airtight container in the refrigerator, and it should stay fresh for about 3-5 days. Just give it a good stir before using!

  • Can I freeze the mango filling?

    Yes, you can freeze it! Portion it into containers and freeze for up to a month. Just let it thaw in the fridge before use!

  • What’s the best way to melt the chocolate without seizing it?

    Use a double boiler method or melt in short intervals in the microwave, stirring in between. Keep the temperature low to avoid burning!

  • How can I improve the texture of my filling?

    Ensure all ingredients are at room temperature before combining; this helps achieve that smooth, creamy texture that everyone loves!

Nutrition facts

Delicious Mango Filling for Easter Treats
Recipe Yield:6 servings
Calories:Estimated calorie range per serving.
Calories (Min - Max):250 - 300
Total Fat:18g
Saturated Fat:10g
Protein:3g
Total Carbohydrate:30g
Total Sugars:25g