Intense Mango Gel — Perfect for Desserts & Toppings

Intense Mango Gel — Perfect for Desserts & Toppings 🥭

This vibrant mango gel delivers a burst of tropical flavor with just four ingredients — mango purée, sugar, water, and agar agar. It’s a modern patisserie essential, perfect for glazing fruit tarts, topping cheesecakes, or adding a glossy finish to plated desserts. With its silky texture and bold fruit intensity, it brings both color and balance to your creations.

✨ Why You’ll Love It

• Bright & natural mango flavor that enhances any dessert.
• Quick to prepare, with just a short boil and chill.
• Vegan & dairy-free, thanks to agar agar.
• Perfect texture — smooth, glossy, and sliceable.

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🥣 Ingredients

For the Mango Gel

• 150g (5.3 oz) mango purée
• 50g (1.75 oz) water
• 15g (0.5 oz) sugar
• 2g (0.07 oz) agar agar powder

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👩‍🍳 Instructions

1. Combine Ingredients — In a small saucepan, mix mango purée, water, sugar, and agar.
2. Boil Briefly — Bring to a boil while whisking, then cook for 1 minute to activate the agar.
3. Set the Gel — Pour onto a tray or shallow dish and refrigerate for about 1 hour until firm.
4. Blend Smooth — Once set, blend until perfectly smooth and glossy.
5. Use or Store — Keep refrigerated and use as a topping, filling, or decorative element.

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🧡 Tips & Tricks

• 🍋 Add a squeeze of lime or lemon for brightness.
• 🍫 Blend in 10g melted white chocolate for a creamy touch.
• ❄️ Store airtight in the fridge for up to 5 days — avoid freezing.

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🍰 Serving Ideas

• Drizzle over panna cotta, cheesecake, or mousses.
• Use dots of gel to decorate plated desserts.
• Pipe between layers of tropical entremets for a burst of mango flavor.

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💬 Comments

⭐️⭐️⭐️⭐️⭐️ — tuurvana
“Add some lime or lemon, and 10g of white chocolate — it balances the flavor beautifully!”

⭐️⭐️⭐️⭐️⭐️ — Maya Bakes
“I tried it for a mirror glaze topping and it worked perfectly. So glossy!”

⭐️⭐️⭐️⭐️ — Luca Pâtissier
“The mango taste is really intense. Great for plated desserts!”

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❓ FAQ

Can I freeze this mango gel?
No — freezing alters the texture, breaking the smooth, glossy consistency.

Can I replace agar with gelatin?
It’s not recommended. Gelatin won’t create the same firm, sliceable texture or hold its shape at room temperature.

How do I make it smoother?
Blend thoroughly after setting using a high-speed blender to remove any small lumps and achieve a perfectly silky gel.

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Source: alex.patissier on TikTok
*Adapted by JojoM*