Mango Mold 130ml

Made in Italy from 100% liquid platinum silicone, this mold offers unmatched technical quality:

• Ultra-precise reproduction of the elegant curves of the mango — the trompe-l'œil effect is stunning
• Tear-free release, even for the most delicate mousses
• Durable flexibility, wash after wash, guaranteed up to 3,000 uses
• Extreme resistance: -60°C to +230°C (cell, deep freezer, traditional oven, microwave)
• Patented internal edge: slightly rounded base, professional finish without sharp edges

Also discover our full range of Silikomart molds and our selection of entremet molds.

The market offers several mango trompe-l'œil molds. Here’s what sets the Mango Silikomart 130 ml 6 cavities apart:

• Generous individual size (130 ml): restaurant-quality entremet, larger than the 100 ml versions
• Patented internal edge that eliminates sharp edges — more natural finish
• 100% liquid platinum silicone of Italian quality, more durable than standard silicones
• Affordable price compared to competing brand "chef" references — and the best price on the market at Patissland

• Professional pastry chefs looking to enrich their display with an exotic trompe-l'œil
• Chocolatiers for original fruity pieces — see our chocolate molds
• Caterers and restaurants for signature plated desserts in summer and autumn
• Cake designers and passionate pastry chefs who want to master the fruity trompe-l'œil technique

The fruit core

Use a mango or passion fruit jelly insert to create a surprising texture contrast when cutting.

Crystallization

Make sure your entremets are frozen through (ideally after the blast chiller) before unmolding. The flexibility of platinum silicone allows effortless release of the shape.

Glazing

For a ripe fruit effect, prefer a yellow-orange mirror glaze with a slight red gradient made with an airbrush, or a matte yellow velvet spray for a contemporary finish.

Storage

Spray the velvet and serve within 12 hours after unmolding for optimal visual effect.

• Hand washing recommended with warm soapy water
• Dishwasher safe
• Air dry, turned over
• Store flat or hanging, away from direct heat sources

• ✅ Authentic Silikomart Professional product, imported from Italy
• ✅ Permanent stock — shipping within 24h
• ✅ The best market price and fast delivery in France & Europe
• ✅ Click & Collect in Osny (95) for Parisian professionals
• ✅ Advice and customer service from pastry enthusiasts
• ✅ 5/5 reviews from 2 verified customers on this item

Where to buy a Silikomart mango mold in France?

The Silikomart Professional Mango mold 130 ml 6 cavities is available at Patissland, a specialist in professional pastry equipment. We guarantee an authentic product imported from Italy, permanent stock, and fast delivery throughout France. Also discover the full Silikomart range.

What is the difference between the Silikomart Mango mold and the Pavoni Mango mold by Cédric Grolet?

The Pavoni Mango mold by Cédric Grolet is a higher-end "chef" signature with a smaller 95 ml size. The Silikomart Mango is more versatile, more affordable, with a generous 130 ml individual size and a patented internal edge that eliminates sharp corners. Both give excellent results; the choice depends on budget and desired style.

What volume for an individual mango dessert?

Each cavity of the Mango mold holds 130 ml, an ideal size for a generous individual dessert for display or plated dessert. The mold has 6 cavities, totaling 780 ml of preparation per batch.

How to successfully make a mango trompe-l'œil dessert?

Three keys: a mango or mango-passion gelled insert for contrast when cutting, freezing thoroughly before unmolding (ideally in a -40°C blast chiller), and a yellow-orange mirror glaze with a red gradient using an airbrush — or alternatively a matte yellow velvet spray for a more contemporary look.

How many times can the Silikomart Mango mold be used?

Silikomart guarantees up to 3,000 uses without deterioration of the non-stick properties or shape, provided care instructions are followed (gentle washing, air drying, storage away from shocks and direct heat).

Can the Mango mold be used in the oven?

Yes, up to 230°C. The mold perfectly supports baking a dacquoise biscuit or a baked insert. It is also microwave compatible. For mango trompe-l'œil desserts, the main use remains freezing before unmolding and finishing with glaze or velvet spray.

Which finish gives the best ripe mango effect?

The yellow-orange mirror glaze with a slight red gradient on the tip of the fruit (applied with the airbrush) offers the most realistic finish — it is the signature look of ripe mango. For a more contemporary and matte look, the yellow or yellow-orange velvet spray is an excellent alternative that mimics the fruit’s velvety skin.

What is the difference between platinum silicone and standard silicone?

The 100% liquid platinum silicone used by Silikomart Professional is superior quality: more flexible, more heat resistant, odorless and tasteless, and with much more precise detail reproduction than standard silicone. It is the reference silicone for professional pastry, guaranteeing 3,000 uses.

How long can a mango entremet be stored?

A finished mango entremet can be stored 24 to 48 hours in the refrigerator after thawing, or up to 2 weeks in the freezer before finishing. Entremets made with fresh mango or acidic coulis may slightly discolor the glaze after 24 hours: spray the velvet and serve within 12 hours for optimal presentation.

Is the Silikomart Mango mold dishwasher safe?

Yes, it is dishwasher safe. However, hand washing with warm soapy water extends the life of platinum silicone and preserves the fine details of the mold. Avoid abrasive products and scrubbing sponges.