Instructions

Step 1

1. Have a seat and get ready to make some delightful sweet flowers! This was my little experiment that turned out amazingly. You can also try using different fruits and berries like cranberry, kiwi, pumpkin, or even carrot puree. The choice is yours! If you prefer, you can also add food dye or flavor, though I decided to keep the natural color of the mango puree.

Step 2

Tip: Ensure that your chosen fruit or vegetable puree is smooth and free of chunks to achieve the best texture.

Step 3

2. In a large mixing bowl, combine the mango puree, egg whites, and sugar. Whisk the mixture thoroughly, either by hand or using a hand mixer, until well incorporated.

Step 4

Tip: If using a hand mixer, start at a low speed to avoid splashing, then gradually increase the speed as the mixture starts to combine.

Step 5

3. Pour the mixture into a heatproof bowl and place it over a saucepan of simmering water to create a water bath. Stir constantly and vigorously with a whisk until the mixture thickens. Be careful not to stop stirring, or you might end up with scrambled eggs!

Step 6

Tip: Use a thermometer and aim for a temperature of around 160°F (71°C) to ensure the mixture thickens without curdling.

Step 7

4. Spread the thickened mixture onto a silicone or non-stick baking mat, forming a thin layer about 1-3mm thick. Do not use baking paper.

Step 8

Tip: Use a spatula to spread the mixture evenly. The thinner the layer, the more delicate the petals will be.

Step 9

5. Preheat your oven to 160°F (70°C) with the convection setting. Place the mat in the oven and dry the mixture for 1-2 hours. Then, reduce the temperature to 90°F (30°C) and continue drying until completely cooked, which should take about 4 hours.

Step 10

Tip: If you have a dehydrator, you can use it instead of the oven for a more even drying process.

Step 11

6. Once dried, carefully remove the layer from the mat. Cut out petal shapes and assemble into flowers. You don't need glue or any other devices; a drop of water applied with a small brush is enough to stick the petals together.

Step 12

Tip: If the layer becomes too dry, lightly mist it with water from a spray bottle to make it pliable again.

Step 13

7. The given ingredients make enough for about three 30x40 cm layers, which can yield around 10 large flowers.

Step 14

Tip: It's best to form the flowers while the layer is still flexible. If you’re not shaping the flowers immediately, cover the cooled layer or cut petals with cling film to keep them flexible for a couple of days.

Step 15

8. If you need the flowers for a bouquet, form them on a skewer while they are still pliable. Let the flowers dry out completely, which usually takes a day, making them more fragile but ready for display.

Servings

Imagine a beautiful garden in the form of edible flowers adorning your dessert table. These mango flowers make spectacular cake toppers, turning a simple vanilla cake into a tropical wonder. Serve them as a part of a dessert platter at your next soirée, paired with chocolates, strawberries, and macarons. Or, perhaps integrate them into a fruit salad, adding an unexpected burst of color and intrigue. For a unique twist, create a bouquet of these edible flowers and serve them as a centerpiece at a brunch or luncheon. Guests will be thrilled at the revelation that these stunning blooms are indeed deliciously edible!

Equipment

Whisk/Hand Mixer

Essential for combining ingredients to a smooth consistency. Make sure to mix vigorously to avoid lumps.

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Iron Bowl

Used during the water bath process to heat the mixture evenly and prevent separated eggs.

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Water Bath

Helps gently cook the mixture without direct heat, ensuring a smooth, thickened outcome.

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Silicone/Non-Stick Mat

Non-stick surfaces are crucial for spreading out your mixture and baking it evenly.

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Oven

Set to convection mode to achieve the perfect texture for your flowers, with high accuracy in maintaining temperature.

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Spray Bottle or Brush

Keep handy to lightly moisten edges if needed for forming flowers.

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Variations

Gluten-Free Variation: Great news! The original recipe is already gluten-free. Just ensure that any additional flavorings or colorings used are gluten-free as well.

Vegan Variation: To make the recipe vegan, substitute the egg whites with aquafaba (the liquid from canned chickpeas). In general, 3 tablespoons of aquafaba can replace one egg white, making 9 tablespoons (about 135ml) for this recipe. Follow the rest of the steps as usual.

Faq

  • Why is my mixture turning into scrambled eggs?

    The mixture needs constant stirring while in the water bath to prevent the eggs from cooking improperly. Don’t step away!

  • Can I use baking paper instead of a silicone mat?

    No, the mixture tends to stick to baking paper, affecting the final quality of your petals. Use only silicone or non-stick mats.

  • How do I ensure the petals do not dry out before forming the flowers?

    Make flowers right after cooling the layer, or keep the petals flexible by covering them with cling film until you’re ready to use them.

  • What’s the best way to store the finished flowers?

    Allow them to dry completely and store them in an airtight container to keep them crisp and prevent moisture absorption.

  • My finished flowers are too fragile and break easily. What did I do wrong?

    Your flowers might have dried out too much. Use a very light spray mist or a brush with water to make them a bit more flexible when assembling.

  • Can I make these flowers in advance for an event?

    Yes, once formed and dried, these flowers can last for days if stored properly in a dry environment. You might prepare them a few days ahead of your event.

Nutrition facts

Mango flowers
Recipe Yield:10 large flowers
Calories:Approximately 20-30 calories per flower
Calories (Min - Max):20 - 30
Total Fat:0g
Saturated Fat:0g
Protein:1g
Total Carbohydrate:5g
Total Sugars:4g