Ingredients

6 egg yolks
150 grams (3/4 cup) sugar
pinch of citric acid
120 grams (1/2 cup) mango puree
80 grams (1/3 cup) passion fruit puree
700 grams (3 cups) heavy cream (33%)
1 ripe mango, diced
We recommend:

Glaze

300 grams (10.5 ounces) white chocolate
150 grams (5.5 ounces) cocoa butter
yellow food coloring
We recommend:

Instructions

Step 1

Combine all ingredients (except the cream) in a thick-bottomed saucepan. Cook over medium heat, stirring until thickened. Remove from heat and let cool.
Whip the chilled cream until it reaches the consistency of runny sour cream. Mix with the cooled curd and diced mango.

Step 2

Freezing Options

Option 1: Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
Option 2: If you don't have an ice cream maker, place the mixture in the freezer for 4 hours. Every 30 minutes, take it out and whisk with a mixer or whisk. A powerful immersion blender can also be used.

Step 3

Mold and Shape

Transfer the mixture into the cells of an 'oval' silicone mold. Use a knife to make small cuts where you'll insert the popsicle sticks.
Freeze the molds. Remove them one by one, and use a knife to shape them like mangoes by smoothing the edges with your hands. It's best to do this while wearing gloves.
Chill fro 30 minutes in the freezer, then coat with the glaze.

Step 4

Glaze Preparation

Melt the white chocolate and cocoa butter together. Add yellow food coloring and blend. The working temperature for the glaze should be 29-30°C (84-86°F).

Servings

Imagine presenting these vibrant Mango-Passion Fruit Pastries at your next gathering—they're sure to be a showstopper! 🌟 **Serve them chilled** on a beautiful platter garnished with fresh mint leaves and a sprinkle of powdered sugar for that extra wow factor. For a tropical paradise vibe, pair these pastries with a **coconut mocktail** or a **refreshing iced tea** infused with slices of lemon and mint. 🍹 Your guests will feel like they're on a blissful island getaway! **Hosting a summer picnic?** Pack these pastries in an insulated container with ice packs to keep them perfectly chilled. 🧺 Surround your pastries with other tropical delights like fresh pineapple slices, coconut macaroons, and a big bowl of berry salad. 🍇 If you're feeling adventurous, serve the pastries with a **drizzle of raspberry coulis** to enhance the fruity notes, and top with edible flowers for a touch of elegance. 🌸 **Dessert doesn't get more dreamy than this!**

Equipment

Variations

Want to enjoy these delightful pastries but need a gluten-free or vegan option? No problem! 🌱 Here are some easy swaps: **Gluten-Free:** For the glaze, ensure you're using gluten-free white chocolate and cocoa butter. ✅ Everything else in the recipe is already gluten-free, making it a breeze to adapt! **Vegan:** Swap the heavy cream with **coconut cream** or **soy-based whipping cream**. 🌿 For the curd, replace egg yolks with a mixture of **cornstarch and water** or **aquafaba** (chickpea brine). Opt for dairy-free white chocolate and cocoa butter for the glaze. These variations ensure everyone can savor these tropical treats, making them a hit no matter the dietary preference! 🥥

Faq

  • How do I prevent the curd from sticking to the pan?

    Keep stirring continuously and use a thick-bottomed saucepan. This ensures even heat distribution and prevents sticking.

  • Can I use frozen mango for this recipe?

    Yes, you can! Just make sure to thaw and drain any excess water before using it in the recipe.

  • What should I do if my glaze isn't smooth enough?

    Make sure the white chocolate and cocoa butter are fully melted and evenly mixed. Using an immersion blender can help achieve a smoother consistency.

  • Why do I need to whisk the mixture every 30 minutes if I don't have an ice cream maker?

    Whisking every 30 minutes breaks up ice crystals, ensuring a smoother texture for your pastry.

  • Can I use a different shape mold?

    Absolutely! While the 'oval' mold gives a mango-like appearance, you can use any shape you prefer. Just be creative!

  • How can I store these pastries if made in advance?

    Store them in an airtight container in the freezer. For best results, enjoy within a week of preparation.

Nutrition facts

Mango Ice Cream Popsicle
Recipe Yield:8 servings
Calories:Approx. 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:21g
Protein:5g
Total Carbohydrate:32g
Total Sugars:31g