Mango Glaze

Recipe

MANGO GLAZE

Additive-free version

Additive-free neutral base (for dilution)

Additive-free fruit glaze

1.
NEUTRAL BASE
Mix the dry ingredients together, then add to the water. Incorporate the glucose syrup and bring to a boil. Boil for 1 minute. Allow to cool and store under refrigeration.
ADDITIVE-FREE MANGO GLAZE
Heat the neutral base with the fruit purée and bring to a boil. Allow to cool, then store under refrigeration or use at the appropriate temperature: 35-40°C for ladle glazing, 80°C for spray application.
2.
APPLICATIONS
Entremets, tarts etc.
TIPS
1. These glazes may be ladled (40°C) or sprayed (80°C): 3 mm nozzle / pressure: approximately 2.5 bar.
2. Add up to 10% water to adjust consistency if necessary.
3. If the glaze was prepared ahead of time or if you want to reuse it, it must be heated to 80°C before each use to ensure full reactivation of its gelling properties.
3.
TO FIND IN OUR TEXTURES BOOKLET
Available versions
Additive-free with fruit - Classic full-fruit - Additive-free full-fruit
Fruit flavours
Raspberry, Red berry, Mango, Pear, Coconut, Lemon