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Mango Croquant

For the crunchy mango mix:

  • 400 g mango pulp
  • 54 g caster sugar
  • 66 g Isomalt
  • 15 g glucose
  1. Shred the mango, the Isomalt, the glucose and the caster sugar in the blender at a temperature of 80 C for 5 min.
  2. Strain and keep in a hermetically sealed container in the fridge for 12 hours.

For the crunchy mango:

  • crunchy mango mix (preparation above)
  • 1 triangular Croquanter stencil
  • 1 Croquanter Silpat
  1. Put a Croquanter stencil on top of a Silpat and spread the crunchy mango mix over it with a spatula.
  2. Withdraw the stencil and dehydrate at 50 °C for 48 h.
  3. When it is dehydrated keep in a hermetically sealed container in a cool, dry place.
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