Gastronomixs

Mango sugar glass

A sugar confection needs to add something to a dish. Along with its crunch, its flavour needs to play a clear role in the composition. This component is simple to make, bursting with mango flavour and does not stick to your teeth (or your guests'). It lends itself to variation by simply replacing the mango purée with any other fruit purée of your choice.

Mango sugar glass

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

150

g

mango purée

45

g

icing sugar

25

g

isomalt

5

g

glucose

Preparation method

  • Combine the mango purée with all other ingredients in the thermo blender.
  • Heat to a temperature of 80°C and blend on medium speed. If you do not have a thermo blender, you can blend the ingredients with a hand-held blender in a measuring cup set in a bain-marie heated to exactly 80°C.
  • Push the mixture through a fine strainer and let cool.
  • Take a template of your choice (for example, a leaf shape).
  • Put the template on a silicone sheet and spread the mixture over it.
  • Remove the template and dry in a 125°C oven for 35 minutes.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a component in a pre-dessert, e.g. with exotic fruits.
  • As a crispy component in a composition with melon, tarragon, lychee or red fruits.

Previous page