Keep in an airtight container at room temp for up to 1 week. Avoid refrigeration — it can cause sweating.

1. In a small bowl, mix 110 grams of mango purée and 34 grams of water. Then sprinkle in 24 grams of gelatine powder and stir gently. Let bloom in the fridge for 5–10 minutes.
2. In a saucepan, combine 360 grams of sugar, 100 grams of mango purée, 20 grams of water and 120 grams of glucose. Heat gently, stirring constantly until the sugar dissolves. Increase heat and boil until the syrup reaches 115–120°C (239–248°F). Stir frequently to prevent burning.
3. Turn off the heat. Add the bloomed gelatine mixture to the hot syrup and stir until fully melted and combined.
4. Transfer the hot syrup into a stand mixer fitted with a whisk attachment. Whip on high speed for 10–15 minutes, until the mixture becomes pale, glossy, and forms stiff peaks.
5. Prepare a tray or mold by greasing it lightly and dusting with the icing sugar + cornstarch mix ((2:1 ratio). Pour the mango marshmallow into the tray and smooth the surface. Dust the top with more of the dusting mix.
6. Once fully set, cut into cubes or shapes using a greased knife. Toss the pieces in the dusting mix or desiccated coconut to prevent sticking.

These mango marshmallows can be piped into different shape silicone moulds for a more fun presentation. Just make sure to grease your silicone mould with some corn oil very well and evenly to avoid sticking and wait overnight for the marshmallow to set fully at room temperature, it will be easier to remove them from the mould.

I personally like marshmallow covered in / glazed with chocolate.

To create these mango marshmallow bears covered in tempered chocolate, I used this bear shape silicone mould from Silikomart (here is a cheaper alternative).

1. Place 225 grams of milk chocolate into a heatproof plastic bowl and gently (microwave or bain-marie) until it reaches 45°C (113°F).
2. Stir continuously and fold in the unmelted 25 grams of milk chocolate. This helps form stable cocoa butter crystals and tempering begins.
3. Keep mixing until there are no traces of the added 25 grams of milk chocolate (it fully melts) and the chocolate mixture reaches 29–30°C (84–86°F).
4. Once it’s at 29–30°C, your chocolate is tempered and ready for moulding or dipping.
5. Transfer tempered chocolate into a piping bag, cut the tip of the bag and pour the tempered chocolate into each cavity of your silicone mould, filling them completely.
6. Lift the mould slightly and tap it firmly a few times on the counter to bring any air bubbles to the surface.

There are many other ways to temper chocolate, so if you prefer a different method, you’re welcome to use whichever technique you’re most comfortable with—this is just one option.

Make sure your workspace is cool and dry, as humidity can affect the shine and texture of tempered chocolate. You can also test temper by dipping a knife—if it sets firm and glossy within a few minutes, it’s ready to use.

1. Take the sugar paste and mix it with a small amount of gel food colouring until evenly tinted.
2. Lightly dust the silicone bow mould with powdered sugar to prevent sticking.
3. Press the coloured sugar paste firmly into the cavity. Gently remove the bow from the mould and let it dry.
4. Finish by brushing with a little edible silver dust for extra sparkle. Leave to dry at room temperature for 2 hours.
5. Add a small amount of liquid glucose to the front of the chocolate bear, then gently press the sugar paste bow onto the glucose to stick it in place.