Mango and Passion Fruit Fingers Recipe by Chef Gaël Etrillard

An exotic frozen dessert combining freshness, texture, and balance by Maé Innovation

Discover the exclusive recipe by Gaël Etrillard to make frozen fingers with tropical mango and passion fruit flavors, a fresh and refined dessert perfect for summer. Designed especially for the finger madeleine silicone mold (MAE Ref. 013006), this recipe combines the sweetness of mango mousse, the tangy punch of passion fruit confit, and the crunchiness of an almond sable for a balanced and elegant tasting experience.

The recipe yields 40 pieces, ideal for a full 400×600 mm finger tray.

 

 

 

Preparation of gelatin-based mix, neutral glaze, and Italian meringue

Step 1: GELATIN-BASED MIX

Ingredients:

• 100g gelatin powder (200 bloom)
• 500g water

Procedure:

Soak the gelatin in water for 30 minutes. Store in the refrigerator overnight.

Step 2: NEUTRAL GLAZE

Ingredients:

• 800g water
• 600g sugar
• 22g NH pectin
• 400g glucose

Procedure:

Mix the sugar and pectin. Gradually pour this sugar/pectin mixture into the water while whisking.
Add the glucose and bring to a boil.

Step 3: ITALIAN MERINGUE

Ingredients:

• 60g glucose
• 200g sugar
• 70g water
• 125g egg whites

Procedure:

Start cooking the glucose, water, and sugar on the stove.

At 112 °C, begin whipping the egg whites at medium speed. At 118 °C, increase the speed to high and add the sugar at 121 °C. Beat until the mixture is completely cold.

Making the Mango and Passion Fruit Fingers

Step 4: ALMOND SABLE

Ingredients:

• 75g butter
• 50g powdered sugar
• 25g ground almonds
• 25g egg yolks
• 125g flour

Procedure:

Sift powdered sugar into the mixer bowl and add the butter.
Cream at medium speed until smooth.
Add ground almonds and egg yolks.
Sift the flour and add it to the dough at low speed (do not overwork the dough).
Wrap in plastic film and refrigerate for at least 4 hours.
Roll the dough between 2 baking mats to 3mm thickness.
Freeze and cut.
Bake on a baking sheet at 150°C for 12 minutes.

Step 5: ALMOND PASTE AND OLIVE OIL

Ingredients:

• 335g almond paste
• 240g eggs
• 30g flour
• 2g baking powder
• 30g potato starch
• 2g ground turmeric (optional – acts as coloring)
• 35g butter (melted at 40°C)
• 90g olive oil

Procedure:

Place almond paste and eggs in a mixer.
Mix until smooth and transfer to a bowl.
Whip with paddle attachment at medium speed for 4 minutes.
Sift flour, baking powder, potato starch, and turmeric.
Add dry ingredients to the almond mixture, then add melted butter and olive oil.
Pour the mixture into a mold and bake at 160°C for 9 minutes.

Step 6: MANGO AND PASSION FRUIT CONFIT

Ingredients:

• 420g mango purée
• 30g passion fruit purée
• 40g sugar
• 9g NH pectin
• 21g gelatin-based mix
• 54g mango purée
• 48g passion fruit purée
• 10g bergamot purée

Procedure:

Mix pectin with sugar and pour over 420g mango purée.
Add 30g passion fruit purée and bring to a boil.
Remove from heat and add gelatin.
Add remaining purées and mix well.
Refrigerate for at least 4 hours.
Stir before use.

Step 7: MANGO MOUSSE

Ingredients:

• 560g mango purée
• 40g passion fruit purée
• 95g gelatin-based mix
• 125g Italian meringue
• 335g cream (35% fat)

Procedure:

Heat 100g mango purée with gelatin.
Add the rest of the purée and check temperature; it should be 20°C.
Add 1/3 of purée to Italian meringue and 1/3 to cream.
Gently fold in and add remaining purée.

Step 8: MANGO AND PASSION FRUIT GLAZE

Ingredients:

• 70g mango purée
• 10g passion fruit purée
• 30g bergamot purée
• 220g neutral glaze
• 0.5g sparkling gold powder

Procedure:

Heat all ingredients to 65°C and spray immediately.

Assembly and finishing

Place mango mousse in the finger madeleine mold and add the mango and passion fruit confit.
Finish with the almond and olive oil dough.
Freeze.
Unmold and spray.
Place the finger on the almond sable and decorate.

Ingredients

Equipment and ustensils

• Silicone mould for fingers

Recipe steps

• Step 1: GELATIN-BASED MIX

• Step 2: NEUTRAL GLAZE

• Step 3: ITALIAN MERINGUE

• Step 4: ALMOND SABLE

• Step 5: ALMOND PASTE AND OLIVE OIL

• Step 6: MANGO AND PASSION FRUIT CONFIT

• Step 7: MANGO MOUSSE

• Step 8: MANGO AND PASSION FRUIT GLAZE

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