Viral Mango Dessert
Learn how to make the Vira Mango Dessert with this easy no-bake recipe. Creamy, refreshing, and made with fresh mangoes, it’s the perfect dessert for any occasion.
Servings: 6 mango
Calories: 846kcal
Equipment
- 1 hand mixer
- 1 emersion blender
- 1 digital kitchen scale
- 1 saucepan
- 1 spatula
- 1 whisk
- 2 pastry bag
Ingredients
Mango Whipped Ganache
- 2 gr gelatin
- 12 gr cold water
- 150 gr white chocolate
- 70 gr mango puree
- 180 gr heavy cream (warm)
- 240 gr heavy cream (cold)
Mango Confit
- 110 gr mango puree
- 30 gr white sugar
- 3 gr pectin NH
- 1 gr lemon juice or citrci acid
- 150 gr fresh mango
Chocolate Coating
- 200 gr white chocolate
- 200 gr cocoa butter
- 1 gr orange food coloring (oil based)
Instructions
How to Make Mango Whipped Ganache
- In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside.
- Place the chocolate in the tall cup. I
- In the saucepan, over medium heat, bring heavy cream to a simmer, but do not boil.
- Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender.
- Add warm mango puree and bloomed gelatin. Emulsify again.
- Add cold heavy cream and emulsify again. Transfer ganache into a flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 12 hours.
How to Make Mango Confit
- Mix pectin NH with sugar in the cup or small bowl.
- In the saucepan, warm up the mango puree. Drizzle the sugar mixture over the puree and mix with the whisk. Bring the mixture to a boil and boil for 20-30 seconds.
- Add a few drops of lemon juice.
- Transfer confit into a cup and refrigerate until use.
- When ready to assemble dessert, emulsify confit with an immersion blender.
- Add fresh-cut mango and mix with the spatula. Then transfer the filling into a pastry bag.
How to Assemble
- Using a hand mixer, whip ganache and transfer into a pastry bag. Do not overwhip ganache!
- Place the mango silicone mold on the cutting board or tray.
- Pipe ganache into about half of each cavity of the mold.
- Using a spatula, move ganache to the sides of the mold.
- Pipe mango filling right to the center of the ganache.
- Pipe ganache on the mango filling. After that, using a spatula, level up the ganache in each cavity.
- Cover with plastic wrap and place in the freezer for at least 12 hours.
How to Make Chocolate Coating
- In the saucepan, melt the cocoa butter over medium heat.
- Semi-melt the chocolate in the microwave.
- Add orange food coloring to the chocolate, then pour in the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30oC -32oC.
- For the final steps, you need to remove each mango from the silicone mold and dip it into the chocolate coating.
- Transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.
Video
Notes
Measure all ingredients using a digital kitchen scale.
Nutrition
Serving: 6mango | Calories: 846kcal | Carbohydrates: 50g | Protein: 6g | Fat: 71g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 288mg | Potassium: 334mg | Fiber: 1g | Sugar: 49g | Vitamin A: 2475IU | Vitamin C: 21mg | Calcium: 177mg | Iron: 0.3mg
