Table of Contents
Introduction to Mango Mirror Glaze:
Step aside, ordinary frosting! This Mango Mirror Glaze recipe is here to elevate your cakes to the next level. Imagine a glistening, sunshine-hued glaze that cascades over your creation, not only adding eye-catching beauty but also bursting with the sweet, tropical flavor of fresh mangoes. This glaze is the perfect partner for modern pastry trends, ideal for glazing frozen cakes and mousse desserts.
Uses:
This versatile glaze isn’t just for show. Its vibrant color and delightful mango taste make it the perfect topping for a variety of treats:
- Mango mousse cake: Elevate your classic mango mousse with a mirror-like finish.
- Tropical fruit cakes: Add a splash of sunshine to cakes featuring pineapple, coconut, or passion fruit.
- Mini cheesecakes: Impress your guests with individual portions adorned with a glossy mango glaze.
- Frozen desserts: This glaze adheres beautifully to frozen surfaces, making it ideal for entremets and other frozen creations.
Ingredients
- 375 grams heavy cream
- 562 grams granulated sugar
- 225 grams milk
- 225 grams glucose syrup
- 225 grams mango puree
- 90 grams water
- 38 grams cornstarch
- 20 grams gelatin powder
Instructions
- Boil it up: In a saucepan, combine milk, sugar, and glucose syrup. Bring to a boil over medium heat, stirring constantly until the sugar dissolves and the mixture reaches a soft-ball consistency (around 240°F/115°C).
- Mango magic: Remove the pan from heat and stir in the mango puree and cream.
- Thicken it up: In a small bowl, whisk together cornstarch and water until smooth. Gradually add the cornstarch mixture to the boiling glaze, stirring continuously until slightly thickened.
- Gelatin glisten: In a separate bowl, bloom the gelatin powder in 2 tablespoons of cold water for 5 minutes. Once softened, add the gelatin to the hot glaze, stirring until fully dissolved.
- Strain and shine: Strain the glaze through a fine-mesh sieve into a container. Allow it to cool to around 95°F/35°C before using.
Notes
Temperature control: The glaze needs to be around 95°F/35°C when applied to the cake. If it's too hot, it will melt the cake; if it's too cold, it won't set properly.
Tips & Tricks:
- Temperature control: The glaze needs to be around 95°F/35°C when applied to the cake. If it’s too hot, it will melt the cake; if it’s too cold, it won’t set properly.
- Glazing perfection: Pour the glaze over a frozen cake placed on a wire rack over a baking sheet. Allow the excess glaze to drip through, catching it in the sheet for reuse.
- Get creative: Add a touch of personal flair by swirling in gel food coloring, edible glitter, or chopped nuts before the glaze sets.
With this Mango Mirror Glaze recipe, your cakes will be the star of the show. So go ahead, unleash your inner pastry artist and let your creations shine with tropical sunshine!
