Gewurztraminer and Mango Pâte de Fruit

This is a two-toned pâte de fruit made with a thick layer of a wine gel on the bottom and a thin layer of a fruit puree gel on top, which is then garnished with a lime gel. We chill these in round silicone candy molds, but you could also use a one-eighth sheet pan to make the layers. The lime gel recipe included here makes 800 grams, twice what you will need for this, but you have to make that much in order for it to blend. Reserve and use the extra for garnish on fish crudo or ravio