Mango & caramel marshmallow

Ingredients

Caramel Ganache

125 grams (4.4 ounces) sugar

140 grams (4.9 ounces) cream (33-35%)

150 grams (5.3 ounces) white chocolate

Marshmallow

20 grams (0.7 ounces) gelatin

50 grams (1.8 ounces) water

50 grams (1.8 ounces) egg whites

50 grams (1.8 ounces) sugar

Syrup

100 grams (3.5 ounces) mango puree

100 grams (3.5 ounces) sugar

50 grams (1.8 ounces) water

50 grams (1.8 ounces) glucose syrup

Instructions

Step 1

Step 1: First, let's cook the caramel ganache. Melt the sugar in a saucepan over medium heat until it turns liquid. Gently shake the saucepan during this process to ensure even melting. Avoid stirring actively. Once melted, pour in the hot cream and mix until smooth. Remove from heat. Measure the white chocolate in advance (the amount depends on the desired density). Pour the caramel mixture over the chocolate, mix well, and blend with an immersion blender. Cover the ganache with plastic wrap and refrigerate for several hours.Tip: For a smoother ganache, ensure the cream is hot before adding it to the melted sugar.

Step 2

Step 2: Once the ganache has thickened, start making the marshmallow. Allow the gelatin to bloom in water for 20 minutes. Start whipping the egg whites in a mixer bowl. When foam appears, add sugar and continue whipping until soft peaks form.Tip: Make sure the mixer bowl is clean and free of any grease for better egg white volume.

Step 3

Step 3: While the egg whites are whipping, prepare the syrup. In a saucepan, combine the mango puree, sugar, water, and glucose syrup. Boil the mixture over medium heat for 4 minutes until lightly thickened.Tip: Stir the syrup occasionally to prevent it from burning at the bottom.

Step 4

Step 4: Slowly pour the hot syrup into the whipping egg whites, while continuing to whip. Immediately afterward, melt the gelatin in the microwave for 20-30 seconds until liquid and add it to the mixture. Whip for another 2-3 minutes until the mixture increases in volume, lightens, and becomes dense. Quickly fold in 50-75 grams (2.65 ounces) of mango puree using a spatula. Pour the marshmallow mixture into greased molds, apply the caramel ganache on top, and use a skewer to create a beautiful pattern. Refrigerate for several hours until fully set.Tip: Do not over-whip the marshmallow mixture after adding the gelatin to avoid a rubbery texture.

Step 5

Step 5: Once the marshmallows are set, use a knife or spatula to cut them into cubes, strips, or shapes of your choice. Roll the pieces in starch and leave them to air-dry for an hour or two. Then store them in an airtight container. Enjoy!Tip: Rolling the marshmallows in starch helps prevent them from sticking together.

Servings

Elevate your dessert presentation with these serving suggestions for your caramel mango marshmallows. Imagine a summer garden party where each guest receives a dainty plate of caramel mango marshmallows, garnished with mint leaves and a side of fresh mango slices. It’s a refreshing, eye-catching dessert that complements any outdoor gathering. For a cozy indoor treat, serve these marshmallows with a cup of hot chocolate on a chilly evening. The smooth caramel and tangy mango flavors create a delightful contrast with the rich cocoa. Your friends and family will be asking for seconds! Why not get a little creative? Use the marshmallows to top off a decadent trifle, layering them with sponge cake, mango cubes, and whipped cream. Or, cut them into tiny squares and use as a unique topping for your next cheesecake or pavlova. The possibilities are endless, and each bite is sure to be a delightful surprise!

Equipment

Saucepan

Choose a heavy-bottomed saucepan for even heat distribution and to prevent burning your sugar while making the caramel.

Blender

A high-speed blender helps achieve that smooth, luxurious ganache texture without lumps.

Mixing Bowl

Opt for a large, sturdy glass or metal bowl to handle the vigorous whipping required for the marshmallow.

Electric Mixer

An electric stand mixer is ideal for whipping egg whites to soft peaks and for incorporating syrup and gelatin.

Microwave

Useful for quickly melting gelatin without the hassle of a double boiler.

Molds

Select silicone molds for easy release and to maintain the shape of your marshmallows.

Skewer

Perfect for creating beautiful swirls and patterns in your marshmallow mixture.

Variations

For a gluten-free version, you're in luck because this recipe is already gluten-free! Just ensure that your white chocolate and any flavoring used are gluten-free certified. To make this recipe vegan, substitute the gelatin with agar-agar, which is derived from seaweed and works similarly. Use aquafaba (the liquid from canned chickpeas) instead of egg whites. For the ganache, opt for a plant-based cream and vegan white chocolate. These swaps ensure everyone can enjoy your amazing caramel mango marshmallows without any dietary concerns.

Faq

What is the best way to melt sugar without burning it?
Melt the sugar over medium heat in a heavy-bottomed saucepan and gently shake the pan rather than stirring to prevent burning.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used, but make sure it has a high-speed setting to achieve the necessary volume and texture in the egg whites.
How can I tell if my caramel ganache is ready?
Your ganache is ready when it is smooth and glossy without any lumps. It should also thicken as it cools.
Can I add flavors to the marshmallow mix?
Absolutely! You can add flavored extracts or additional fruit purees, but be cautious of adding too much liquid.
How do I store these marshmallows?
Store your marshmallows in an airtight container at room temperature. They should last for about a week.
Is there a technique to create perfect patterns with the ganache?
Use a skewer or toothpick to gently swirl the ganache into the marshmallow mixture before it sets. Practice makes perfect!