Culinary Institute of America

Mango Mirror Glaze

Preparation info
  • Makes 2 lb 4 oz (enough for

    six

    8-in/20-cm charlottes)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Mango purée 1

Method

  1. Combine the mango purée, gel, and water in a saucepot. Heat until dissolved.
  2. Strain. Cool to 110°F/43°C.
  3. Pour over chilled cakes and refrigerate for 20 minutes, then unmold.