Recipe by
François Galtier

I. Composition

– Vanilla Biscuit
– Exotic Coulis
– Mango Cream
– Light Mango Mousse
– Neutral Glaze

II. Vanilla biscuit (for 1 plate 40×60 cm)

  • Eggs 375 g
  • Sugar 300 g
  • Flour 330 g
  • Baking Powder 12 g
  • Vanilla Bean 1 pc
  • Butter 270 g

Mix slowly with whisk eggs and sugar, add the powders, and finish with hot liquid butter. Spread out 1250g per plate 40×60 cm and bake 8 min at 190°C.

III. Exotic coulis

  • Passion Fruit Puree 50 g
  • Inverted sugar 25 g
  • Fish Gelatin Mass (1/5) 50 g
  • Mango Puree 450 g

Warm up the passion puree, inverted sugar and add gelatin. Mix with mango puree and pour on biscuit into cutter, freeze.

IV. Mango cream


Warm up Passion puree with gelatin mass, and pour on chocolate. Mix with butter and add at the end the mango puree. Pour into silicon mold and place frozen insert of biscuit and coulis on top. Freeze.

V. Light mango mousse


Warm up purees and gelatin mass, and pour on chocolate to make an emulsion. At 35°C mix delicately with whipped cream.

VI. Neutral glaze

  • Hot Concentrate Glaze Neutral 200 g
  • Water 300 g
  • Mirror Glaze Neutral 1000 g

Boil hot gel and water and mix with mirror glaze. Use at 35/40°C. Spray the cake with color spray before glazing.

VII. Montage

Fill half of the silicon mold with mousse, place the frozen insert, and freeze. Remove from the mold, spray the colors like a real mango, and glaze with neutral glaze. Decorate with a small element made from modeling chocolate colored in green, and stick a sticker made of white modeling chocolate on the glaze to be like a real sticker.

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