Mango Trompe l'oeil Mold 130ml - Mango 130

• Brand: Silikomart Professional
• SKU: 36.253.87.0065
• Volume per cavity: 130 ml (individual single portion)
• Texture: realistic mango skin with micro-texture
• Material: non-stick food-grade platinum silicone
• Compatibility: freezer, oven, dishwasher
• Demolding: no greasing required; freeze for an intact texture

Find inspiration in our mango coulis recipe and mango panna cotta recipe for aromatic bases. Here are the signature combinations:

• Mango-passion fruit trompe-l'œil: mango mousse + gelled passion fruit coulis insert + coconut crunch — yellow-orange gradient velvet spray finish for a ripe mango effect
• Mango-lime: mango mousse + creamy lime center + Joconde sponge — signature tropical freshness
• Mango-coconut: light coconut bavarois + mango insert + Breton shortbread + pale yellow velvet for a Thai mango effect
• Mango-vanilla: intense Bourbon vanilla mousse + warm mango compote insert + glossy yellow-orange mirror glaze finish
• Revisited Grolet version: mango crémeux + mango-passion fruit confit center + tempered yellow cocoa butter coating — the closest to the original technique

1. Insert (the day before): gelled mango-passion fruit coulis in a Ø 4 cm half-sphere mold. Freeze for 4 hours.
2. Mango mousse: light mousse made with mango purée, gelatin, and whipped cream. Bring to 20°C for smooth pouring.
3. Filling: pipe up to halfway, place the frozen insert, then fill to the edge
4. Base: Ø 5 cm coconut dacquoise disk or Breton shortbread
5. Freezing: at least 6 to 8 hours at -18°C
6. Demolding: demold onto a cold rack, gently pulling away the silicone — the mango skin micro-texture will remain intact
7. Finishing: apply yellow velvet spray, followed by orange spray, to the frozen piece. Thaw for 4 hours in the refrigerator before serving.

• Yellow and orange velvet spray — ripe mango trompe-l'œil finish
• Valrhona Inspiration Passion — intense passion fruit insert base
• Cédric Grolet 12-Mango Mold — professional 12-cavity format for high-volume production
• Strawberry Trompe-l'œil Mold 95 ml — complementary for tropical and red fruit assortments
• Complete trompe-l'œil collection

What is the difference from the Grolet 12-Mango Mold?
Mango 130 = one individual 130 ml single portion, suitable for boutiques and restaurants. Grolet 12-mango mold = 12 cavities of ~85 ml for high-volume production. The two are complementary.

How do you achieve a realistic mango color?
Apply two coats of velvet spray: an even yellow coat followed by orange on one side for a natural blush. Avoid using yellow alone — it looks too uniform and unrealistic.

Does demolding damage the micro-texture?
Not if demolded while frozen. Silikomart platinum silicone ensures fine details are reproduced, provided the piece is completely solidified at its core.