Mango Marshmallow

Ingredients

Gelatin Powder 32g
Ravifruit Mango Puree 495g
Invert sugar 250g
Caster sugar 220g

Method

Expand your repertoire with this recipe for fruity mango marshmallow using Ravifruit ambient fruit purée, by pastry chef Jean-Francois Devineau. Fluffy, soft and big on flavour, this fruit marshmallow would be perfect dipped in dark or white chocolate! With just four ingredients and five steps, it's easier than you might think to add handmade marshmallow treats to your bakery or chocolate shop product range.

Recipe courtesy of Ravifruit and Jean-Francois Devineau

How to Make Mango Marshmallow:

Ingredients

495g Mango Ravifruit Purée
250g Invert Sugar
220g Caster Sugar
32g Gelatin Powder

Method

Moisten your gelatin with your 95g of your puree by placing the two together in a bowl.
Add your caster sugar, 95g of your mango puree and 90g invert sugar to a hob pan, heating to 110°C until homogenous.
Take your gelatin and 160g of invert sugar and place in your mixing bowl.
Pour your previously heated puree into your mixing bowl and use an electric whisk or stand mixer to whisk all your ingredients together.
When your mixture has thickened and has added volume, you can then add to a piping bag to pipe out patterns, or pour and set!

Enjoyed this recipe? You can swap the mango fruit purée for any other Ravifruit ambient fruit purée using the handy table provided.

Approximate costs

£4.95

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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