Mango Sweet Products Recipe

Select and prep mangoes

Choose ripe, fragrant mangoes. Peel, cut around the pit and cube the flesh until you have about 3 cups of cubes.

Place the mango cubes and 1 tablespoon lemon juice in a blender or food processor. Purée until completely smooth, scraping down sides as needed. Taste and adjust acidity with more lemon if it needs brightness. Reserve 1/2 cup of purée for garnish or sauce, and keep the rest for the base (about 2 1/2 cups).

Make simple syrup

In a medium saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring until sugar dissolves and the mixture just comes to a simmer. Remove from heat.

Prepare cornstarch slurry

Whisk 3 tablespoons cornstarch with 3 tablespoons cold water until smooth to make a slurry.

Return the simple syrup to medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens and becomes glossy (1–2 minutes). Reduce heat to low. Whisk in the reserved mango purée (about 2 cups) until fully incorporated.

Add 1 cup heavy cream, 2 tablespoons unsalted butter and 1 teaspoon salt. Stir continuously for 2–3 minutes to warm the cream and incorporate the butter. Do not allow to boil vigorously—just simmer gently until the base is smooth and thick enough to coat the back of a spoon. Remove from heat.

If you plan a chilled mango pudding or tart filling, let the mixture cool slightly, then transfer to serving dishes or tart shells. For crepe or pancake filling, keep warm. For a lighter mousse-like product, refrigerate until slightly set then whip gently to aerate before serving.

Bloom gelatin

Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let sit 3–5 minutes to bloom. If using agar-agar, follow package instructions for ratios and heating.

Warm 1/2 cup of the reserved simple syrup or 1/4 cup of warm mango purée (microwave or stovetop) until hot but not boiling. Stir in the bloomed gelatin until completely dissolved. Whisk in 2 tablespoons honey or light corn syrup to create a shiny glaze. Taste and adjust sweetness as needed.

Lightly brush the glaze over the top of your filled tarts, puddings, or plated mango desserts. Allow to set at room temperature for 10–15 minutes or in the refrigerator for 5–10 minutes.

Dust finished items with powdered sugar if desired and top with mint leaves and a small sprinkle of lime or lemon zest for brightness. For plated desserts, spoon the reserved 1/2 cup mango purée as a sauce under or alongside the sweet product.

Serve chilled for puddings/tarts or warm for crepe fillings. Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently if serving warm.