3D Silicone Mango Mold – Cédric Grolet for Pavoflex (PX43104)
Create one of the most exotic and graphic creations by Chef Cédric Grolet with the Pavoflex Mango Mold (PX43104). In collaboration with Pavoni Italia, this professional-quality mold allows you to reproduce the generous curves and natural shape of the mango. It is the essential tool to create striking trompe-l'œil, combining the technicality of platinum silicone with the haute couture aesthetics of the famous pastry chef.
Pavoni Engineering at the Service of Mango Trompe-l'œil
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High-Precision Organic Design: Each cavity has been sculpted to capture the characteristic asymmetrical volume of the mango, offering a realistic and elegant 3D rendering for your individual entremets.
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Liquid Platinum Silicone: This mold is made with silicone of exceptional purity, ensuring perfect flexibility. This suppleness is crucial for unmolding the rounded mango shape without altering the texture of your mousses or inserts.
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Professional Size (400x300 mm): Designed for optimal productivity, the plate size fits pastry standards (GN 1/1), allowing you to make 12 identical mangoes in a single operation.
Technical Features and Durability
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Number of Cavities: 12 cavities per mold.
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Dimensions per Mango: 90 x 58 mm | Height: 35 mm.
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Volume per Cavity: 95 ml (the perfect size for an exceptional individual dessert).
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Thermal Versatility: Resistant from -40°C to +280°C. This mold is designed to go instantly from extreme freezing to the intense heat of the oven without any deformation.
Patissland Expert Tips for a Perfect Mango
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Texture: For an authentic result, use a light mousse (e.g., mango-passion fruit or coconut) and a fluid insert at the heart of the dessert to simulate the juiciness of ripe fruit.
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Unmolding: Ensure your preparations are fully frozen. The non-stick property of Pavoflex silicone allows you to remove the mold "like a skin," leaving a perfectly smooth surface ready for finishing.
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Flocking: To recreate the mango skin, we suggest a gradient of yellow and red velvet spray. The powdered/snow effect of the spray will enhance the fruit's realism and mask any possible micro air bubbles.
