{"product_id":"moule-mini-mangues","title":"Mini Mango Mold 30ml","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003e16 Mini Mango 30 ml Silikomart mold, exotic trompe-l'œil petits fours for buffets and tastings\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eMini Mango 30 ml Silikomart mold\u003c\/strong\u003e is designed to create bite-sized\n        sweet with a \u003cstrong\u003eprecise and modern trompe-l'œil design\u003c\/strong\u003e. Its elegant shape of\n        mango allows you to create mini entremets, frozen desserts, or pastry creations\n        refined, ideal for buffets, petits fours, and contemporary displays.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        With its \u003cspan class=\"patissland-highlight\"\u003eindividual 30 ml size and 16 cavities\u003c\/span\u003e,\n        this mold is perfectly suited for tasting portions and collections of small\n        exotic formats. This sheet is part of our\n        \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003eProfessional Patissland trompe-l'œil mold collection\u003c\/a\u003e\n        alongside other signature shapes from the \u003ca href=\"https:\/\/patistopsland.com\/collections\/silikomart\"\u003eSilikomart range\u003c\/a\u003e.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eAdvantages of the Mini Mango 30 ml mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRealistic mango-shaped design,\u003c\/strong\u003e faithfully reproduces the fruit’s characteristic asymmetrical shape, slight bumps on the skin, stylized stem at one end\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMini 30 ml format\u003c\/strong\u003e ideal for bites and petits fours, perfectly sized for buffets and sweet finger food\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-quality platinum silicone,\u003c\/strong\u003e flexible and non-stick, perfect release without breakage\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEasy and clean release\u003c\/strong\u003e thanks to the flexibility of platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eExcellent detail reproduction\u003c\/strong\u003e of the fruit skin, essential for a stunning trompe-l'œil effect after velvet finishing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eResistance to extreme temperatures,\u003c\/strong\u003e -60°C to +230°C for passing from blast freezer to oven without thermal shock\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSuitable for sweet and frozen preparations,\u003c\/strong\u003e mousses, bavarois, sorbets, frozen parfaits, whipped ganaches\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMass production\u003c\/strong\u003e thanks to 16 cavities per mold, professional boutique pace\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Mini Mango trompe-l'œil\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 30 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNumber of cavities:\u003c\/strong\u003e 16\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTotal volume:\u003c\/strong\u003e 480 ml\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCavity dimensions:\u003c\/strong\u003e 57 × 35 × height 26 mm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 100% food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTemperature range:\u003c\/strong\u003e -60°C to +230°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e oven, freezer, blast freezer, blast chilling cell\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDishwasher safe:\u003c\/strong\u003e\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Italy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eSignature recipes for the Mini Mango 30 ml mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The bite-size format is especially suited for \u003cstrong\u003eexotic preparations\u003c\/strong\u003e,\n        with an aromatic focus on mango, passion fruit, coconut, and tropical fruits:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMini fruity mango passion entremets,\u003c\/strong\u003e mango mousse made from mango purée + melted white chocolate + whipped cream + tangy bright passion fruit insert at the center\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature mango-passion bites,\u003c\/strong\u003e mango whipped ganache + passion fruit insert, yellow-orange gradient velvet finish like ripe mango\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango bavarois with vanilla cream,\u003c\/strong\u003e mango bavarois + Madagascar vanilla insert, vanilla Breton shortbread base\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual frozen mango-coconut desserts,\u003c\/strong\u003e mango sorbet or exotic frozen parfait, velvet finish for trompe-l'œil effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModern small cakes,\u003c\/strong\u003e multi-texture mango + passion fruit + coconut compositions for spring-summer menus\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePetit fours for events\u003c\/strong\u003e summer weddings, cocktail dinners, prestigious exotic buffets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTrompe-l'œil creation by Cédric Grolet,\u003c\/strong\u003e tempered white chocolate shell colored yellow-orange + mango compote filling + fresh mango brunoise\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For the signature aromatic base, get inspired by our\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-mangue\"\u003ePatissland mango coulis recipe\u003c\/a\u003e\n        and our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-panna-cotta-a-la-mangue\"\u003emango panna cotta recipe\u003c\/a\u003e,\n        two signature references that you can adapt and miniaturize for these petit fours.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTrompe-l'œil finish for realistic ripe mango effect\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003eyellow-orange gradient velvet finish\u003c\/strong\u003e is what transforms a simple\n        striking mini mango trompe-l'œil unmolding:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePrepare a mixture of cocoa butter + tempered white chocolate + intense yellow liposoluble Colour Mill for the skin base\u003c\/li\u003e\n        \u003cli\u003ePrepare a second identical mixture with orange coloring for the top \"ripe mango\" gradient\u003c\/li\u003e\n        \u003cli\u003eKeep both mixtures at 35-40°C in a water bath\u003c\/li\u003e\n        \u003cli\u003eTake the pieces out of the freezer at a minimum of -18°C\u003c\/li\u003e\n        \u003cli\u003eFirst spray the yellow in a uniform layer from 25-30 cm distance with a food paint gun\u003c\/li\u003e\n        \u003cli\u003eSpray the orange in localized touches on the rounded areas (top, pronounced curves) to create the natural ripe mango gradient\u003c\/li\u003e\n        \u003cli\u003eAdd a stylized tail in tempered dark chocolate shaped with a spatula for maximum realism finish\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For technical inspiration, consult our\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-citron\"\u003elemon trompe-l'œil recipe\u003c\/a\u003e\n        and\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-trompe-loeil-framboise\"\u003eraspberry trompe-l'œil recipe\u003c\/a\u003e\n        that detail step-by-step the gradient velvet technique applicable to all shapes\n        trompe-l'œil from the collection.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePossible professional applications\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMini fruity entremets\u003c\/strong\u003e for premium shop displays in spring-summer seasonal collection\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-passion bites\u003c\/strong\u003e in fresh exotic signature for summer menus\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIndividual frozen desserts\u003c\/strong\u003e sorbet or parfait for refreshing summer service\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModern small cakes\u003c\/strong\u003e for pastry shops with a mini petit four range sold by the gram\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePetit fours for events\u003c\/strong\u003e summer weddings, cocktail dinners, prestigious exotic buffets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTasting trays\u003c\/strong\u003e in gourmet catering to finish a summer signature menu\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEspresso or gourmet coffee service\u003c\/strong\u003e in catering, fresh and exotic accompaniment\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-end gift boxes\u003c\/strong\u003e with an assortment of colorful mini bites\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose a mini mango trompe-l'œil mold\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The \u003cstrong\u003e30 ml bite-size\u003c\/strong\u003e format meets several current trends of the\n        professional pastry:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTrend of small-portion desserts,\u003c\/strong\u003e customers want to taste several creations rather than one large dessert, the bite-size format fits perfectly\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDistinctive mango shape,\u003c\/strong\u003e adds an exotic and elegant touch to creations, instantly recognizable by customers as a \"premium tropical fruit\"\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAttractive visual impact,\u003c\/strong\u003e combined with colored glaze or gradient velvet effect, the piece offers visually appealing bites in the display\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpring-summer thematic consistency,\u003c\/strong\u003e the warm season is for refreshing exotic desserts, the mold naturally fits into a seasonal menu\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSingle-piece sales or event trays,\u003c\/strong\u003e the individual format allows single-piece sales in stores or multi-piece tray compositions for caterers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProduction optimization,\u003c\/strong\u003e 16 pieces per use, multiple molds in parallel = 32-48 pieces per production in less than 30 minutes of active work\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eIdeal for professional use\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional pastry chefs\u003c\/strong\u003e with a range of bite-sized pastries sold by the gram in premium stores\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCaterers and event organizers,\u003c\/strong\u003e summer weddings, cocktail dinners, exotic-themed corporate events\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrestige buffets and cocktails\u003c\/strong\u003e with colorful sweet finger food\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTasting desserts\u003c\/strong\u003e in gourmet restaurants to finish a signature menu\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpring-summer collections\u003c\/strong\u003e in stores with seasonal exotic menus\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eExotic creations\u003c\/strong\u003e based on mango, passion fruit, or coconut for signature menus\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-end hospitality\u003c\/strong\u003e for sweet amuse-bouches in VIP service, room service, and banquets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry competition\u003c\/strong\u003e where trompe-l'œil pieces have become a standard of aesthetic judgment\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Son petit format permet d'\u003cspan class=\"patissland-highlight\"\u003eoptimiser la production tout\n        while maintaining a premium presentation\u003c\/span\u003e, ideal balance between profitability and\n        store positioning.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eInstructions and precise unmolding\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFilling method:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003ePlace the mold on a rigid tray to facilitate handling and transport\u003c\/li\u003e\n        \u003cli\u003ePour the preparation up to the edge, platinum silicone is naturally non-stick, no greasing needed\u003c\/li\u003e\n        \u003cli\u003eTap the mold on the work surface to remove air bubbles from the fine details of the mango skin\u003c\/li\u003e\n        \u003cli\u003ePour in several stages for multi-layer recipes (mousse, insert, biscuit)\u003c\/li\u003e\n        \u003cli\u003eFreeze or refrigerate according to the recipe\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eUnmolding fine details:\u003c\/strong\u003e\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003eFreeze thoroughly for at least 2 to 4 hours at -18°C (smaller sizes freeze faster than larger ones)\u003c\/li\u003e\n        \u003cli\u003eRemove the mold, let sit for 30 seconds at room temperature\u003c\/li\u003e\n        \u003cli\u003eTurn the mold over onto a cake drum or serving plate\u003c\/li\u003e\n        \u003cli\u003eGently press the back of each mold to release the pieces\u003c\/li\u003e\n        \u003cli\u003eThe skin details appear perfectly sharp thanks to the platinum silicone’s non-stick properties\u003c\/li\u003e\n        \u003cli\u003eApply the velvet immediately on frozen pieces for trompe-l'œil finishing\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCare instructions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eWash before first use\u003c\/strong\u003e with warm soapy water\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClean after each use\u003c\/strong\u003e with warm soapy water or in the dishwasher on the top rack\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAvoid sharp objects\u003c\/strong\u003e in the cavities that could mark the fine fruit details\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAvoid abrasive sponges\u003c\/strong\u003e that would damage the mango skin details\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDry thoroughly\u003c\/strong\u003e before storing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eStore flat\u003c\/strong\u003e to preserve the shape of the molds, never fold\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProtected from prolonged direct sunlight\u003c\/strong\u003e to preserve the silicone properties\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        With regular professional use, the Silikomart mold retains all its properties for\n        \u003cspan class=\"patissland-highlight\"\u003eseveral years without degradation\u003c\/span\u003e.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eYellow and orange velvet sprays\u003c\/strong\u003e in ready-to-use cans for quick mango trompe-l'œil finishing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa butter pistoles\u003c\/strong\u003e to make your homemade velvet combined with white chocolate and Colour Mill liposoluble\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColour Mill liposoluble yellow and orange\u003c\/strong\u003e to color your homemade velvet finishes in ripe mango shades\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional white couverture chocolate\u003c\/strong\u003e Valrhona, Cacao Barry, Callebaut in pistoles for whipped ganaches and tempered shells\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eProfessional exotic fruit purees,\u003c\/strong\u003e Alphonso mango puree, passion fruit, coconut, pineapple for your signature preparations\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSosa fruit pastes\u003c\/strong\u003e to intensify the mango aroma in ganaches and mousses\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReady-to-use gourmet inserts,\u003c\/strong\u003e passion caramel, mango gel, exotic creamy filling\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLarge mango piece format,\u003c\/strong\u003e for event sharing orders of 6-8 servings, find the 600 ml large mango mold from the same Silikomart trompe-l'œil range\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eOther Silikomart mini trompe-l'œil molds,\u003c\/strong\u003e check out the \u003ca href=\"https:\/\/patistopsland.com\/collections\/moules-trompe-loeil\"\u003ecomplete Patissland trompe-l'œil collection\u003c\/a\u003e to expand your petit four menu (peanut, coffee, fruits, dried fruits)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSignature mango recipes,\u003c\/strong\u003e master the basics with our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-mangue\"\u003emango coulis recipe\u003c\/a\u003e, our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-panna-cotta-a-la-mangue\"\u003emango panna cotta recipe\u003c\/a\u003e, and our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-buche-glacee-exotique-passion-mangue-et-coco\"\u003eexotic passion mango coconut ice log recipe\u003c\/a\u003e\n\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many pieces produced per use?\u003c\/strong\u003e\u003cbr\u003e\n        16 mini mangoes per baking or freezing. For large productions, several\n        molds in parallel on a 60 × 40 cm tray allow doubling or tripling the output\n        (32 to 48 pieces per batch).\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow long to freeze before unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        For the 30 ml size, 2 to 4 hours at -18°C is enough. In a blast freezer at -25°C,\n        1 to 2 hours is enough.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mold oven safe directly?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, platinum silicone withstands up to 230°C, you can make financiers or\n        mango cakes baked directly in the mold. The main use remains preparations\n        cold and tempered chocolate shells.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eDifference with the 600 ml large mango mold?\u003c\/strong\u003e\u003cbr\u003e\n        Le \u003cstrong\u003eMini Mangue 30 ml\u003c\/strong\u003e (cette fiche) est calibré \u003cstrong\u003emignardise et finger\n        food\u003c\/strong\u003e, ideal for buffets and tasting platters, 16 pieces per mold. The size\n        \u003cstrong\u003elarge piece 600 ml\u003c\/strong\u003e is sized \u003cstrong\u003esharing entremet 6-8 servings\u003c\/strong\u003e\n        for display and events. Many professionals have both sizes to cover\n        petit four and sharing depending on orders.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it suitable for advanced amateur use?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, the petit four size is very technically accessible and gives results\n        quickly enhancing. Advanced enthusiasts who want to surprise their guests at a\n        summer buffet find in this mold a simple tool to achieve a \"wow\" effect worthy\n        from the best boutique pastries.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to intensify the mango aroma in the mousse?\u003c\/strong\u003e\u003cbr\u003e\n        Several combined techniques, use of Alphonso mango puree (Indian variety\n        the most fragrant), addition of concentrated Sosa mango fruit paste, incorporation of zest\n        lime to recall the natural acidity, infusion of kaffir lime leaves or\n        fresh ginger for a complex exotic profile.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mold dishwasher safe?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, dishwasher safe on the top rack. Manual washing is still recommended for\n        preserve the fineness of the details over the long term.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat seasonality for this creation?\u003c\/strong\u003e\u003cbr\u003e\n        Mango desserts work particularly well in the spring-summer season (April to\n        September) when refreshing exotic desserts are favored. It is also a\n        wedding season and outdoor events where fruity desserts work better\n        than heavy chocolate pieces. In winter, opt instead for frozen versions in\n        exotic escape signature.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhat flavor pairings go with mango?\u003c\/strong\u003e\u003cbr\u003e\n        Mango + passion fruit (very successful classic pairing), mango + coconut (exotic balance),\n        mango + lime (tangy freshness), mango + raspberry (exotic-red pairing\n        surprising), mango + ginger (contemporary spicy). The mango profile should dominate\n        (60-70% minimum) for consistency with the mold shape.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":53110505111891,"sku":"51229","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moule-mini-mangue-30ml-silikomart-1.jpg?v=1777686880","url":"https:\/\/patistopsland.com\/en\/products\/moule-mini-mangues","provider":"Patissland","version":"1.0","type":"link"}