Trompe l'oeil Mold 12 Mangoes - PX43104

The Mango trompe-l'œil mold from the Cédric Grolet collection for Pavoni makes it possible to create realistic mango-shaped individual entremets. Made from 100% liquid food-grade platinum silicone, it reproduces the fruit's asymmetrical shape on a professional GN 1/1-format tray, producing 12 pieces in a single batch.

Features

• 12 mango cavities per tray
• Cavity: 90 x 58 mm, height 35 mm, volume 95 ml
• GN 1/1 tray format: 400 x 300 mm
• 100% liquid, food-grade platinum silicone
• Temperature range: -40°C to +280°C
• Suitable for ovens, blast freezers, freezers, and microwaves

Make a mango entremets

The classic construction consists of a mango-passion fruit gel insert at the center, surrounded by a light mango mousse, on an almond dacquoise biscuit base. Pour the mousse into the cavity, insert the frozen center, smooth it flush, then freeze thoroughly in a blast freezer (ideally at -40°C). Unmold while frozen: the flexibility of platinum silicone releases the relief without breaking. Finish with an orange mirror glaze, then use an airbrush to apply a gradient of yellow and red velvet spray to recreate the fruit's skin.

Frequently asked questions

What is the volume of each cavity?
95 ml per cavity, for a generous individual dessert. The tray has 12 cavities, for a total of 1,140 ml.

Can the mold go from the blast freezer to the oven without any problems?
Yes, its temperature range of -40°C to +280°C covers blast freezers, ovens, and microwaves.

How can you recreate the mango's skin finish?
Start with an orange mirror glaze, then use an airbrush to apply a gradient of yellow and red velvet spray to the tip and the fruit's shaded areas.

Discover the Pavoni collection and our velvet sprays.