Ingredients

Compote Ingredients

70 grams mango puree (2.5 ounces)
40 grams passion fruit puree (1.5 ounces)
50 grams fresh mango, diced (1.75 ounces)
10 grams glucose syrup (0.35 ounces)
18 grams sugar (0.65 ounces)
3 grams pectin NH (0.1 ounces)
We recommend:

Mousse Ingredients

150 grams mango puree (5.3 ounces)
30 grams passion fruit puree (1 ounce)
50 grams sugar (0.65 ounces)
6 grams cornstarch (0.2 ounces)
6 grams gelatin (+36 grams water) (0.2 ounces)
220 grams heavy cream (33%) (7.75 ounces)
We recommend:

Instructions

Step 1

Prepare the Compote

Begin by combining the mango puree, passion fruit puree, fresh diced mango, and glucose syrup in a saucepan over low heat. Warm the mixture until it reaches 35-40 degrees Celsius (95-104 degrees Fahrenheit).

Once warmed, gradually add the mixture of sugar and pectin, stirring continuously. Bring the compote to a boil and let it simmer for a minute.

Remove from heat and transfer the compote into a piping bag. Pour it into molds or rings for filling pastries or cakes, then freeze it.

Step 2

Make the Mango Mousse

First, soak the gelatin in cold water until it blooms. In a heavy-bottomed saucepan, combine the mango puree, sugar, and cornstarch. Cook over low heat while continuously stirring until the mixture thickens and reaches a boil.

Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool down to 35-40 degrees Celsius (95-104 degrees Fahrenheit).

In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the fruit and gelatin mixture until combined.

Step 3

Assemble the Pastries

It's time to assemble your pastries or cake! You can use any type of sponge cake; options like vanilla, almond, or coconut work beautifully. Layer the mousse and compote as desired to create a delicious treat.

Once assembled, allow the pastries to set and chill before serving. Enjoy this delightful mango dessert with friends and family!

Servings

Imagine the delight on your guests' faces as they bite into these heavenly pastries! To make your presentation pop, serve them with a drizzle of passionfruit sauce and a sprinkle of **toasted coconut**. Pair with a refreshing glass of iced tea or a fruity mocktail 🍹 for the ultimate tropical experience. Perfect for a dinner party or a fun summer picnic, these pastries are not just a treat for the taste buds – they’re a feast for the eyes! 🌞✨

Equipment

Mixing Bowls

A set of mixing bowls in various sizes will help you prepare your ingredients easily. Choose glass or stainless steel for better heat retention while mixing.

We recommend:
Piping Bags

Invest in disposable or reusable piping bags for neat filling of pastry molds. A tip: cut the tip of the bag large enough to avoid clogging when piping thicker mixtures!

We recommend:
Pastry Molds

Choose silicone or metal molds for an easy release of your desserts. Silicone molds, in particular, make for a hassle-free cleanup.

Variations

Looking for something different? 🙌🏻 Try these delicious variations of your Mango Pastry! You can easily make it **gluten-free** by swapping out traditional flour with a blend of gluten-free alternatives. For a **vegan** twist, replace the cream with coconut cream and use plant-based gelatine substitutes. These variations ensure everyone can enjoy these tropical delights! 🌱🍰

Faq

  • What if I don't have gelatin?

    You can use agar-agar as a vegan substitute for gelatin. Remember to follow the package instructions for proper setting!

  • Can I use frozen mango instead of fresh?

    Yes, frozen mango works beautifully! Just make sure to thaw and drain excess liquid before using.

  • How can I tell when my mousse is ready?

    The mousse is ready when it has thickened and holds soft peaks when whisked. Avoid overwhipping, as it can become grainy.

  • Can I assemble the pastries ahead of time?

    Absolutely! You can make the compote and mousse a day in advance. Just assemble the pastries just before serving to maintain their freshness!

  • How can I make my pastry look more professional?

    Use a cake scraper to smooth the sides, and add touches like fresh fruit or edible flowers on top for a lovely finishing touch!

  • How do I store leftover pastries?

    Store any leftovers in an airtight container in the fridge for up to three days. They taste best when served fresh, but they can last a little longer in the cold!

Nutrition facts

Delicious Mango Pastry Recipe for Home Bakers
Recipe Yield:12 servings
Calories:Approximate calories per serving can range between 180 and 220 due to ingredient variations.
Calories (Min - Max):180 - 220
Total Fat:12g
Saturated Fat:7g
Protein:2g
Total Carbohydrate:25g
Total Sugars:15g