Mango Croquant
For the crunchy mango mix:
- 400 g mango pulp
- 54 g caster sugar
- 66 g Isomalt
- 15 g glucose
- Shred the mango, the Isomalt, the glucose and the caster sugar in the blender at a temperature of 80 °C for 5 min.
- 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
- Put a Croquanter stencil on top of a Silpat and spread the crunchy mango mix over it with a spatula.
- Withdraw the stencil and dehydrate at 50 °C for 48 h.
- When it is dehydrated keep in a hermetically sealed container in a cool, dry place.