{"product_id":"moule-mangue-130","title":"Mango Trompe l'oeil Mold 130ml - Mango 130","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"plv6\"\u003e\n\n  \u003cdiv class=\"plv6-intro\"\u003e\n    The \u003cstrong\u003eSilikomart Mango 130 mold\u003c\/strong\u003e reproduces the shape and micro-texture of mango skin in an \u003cstrong\u003eindividual 130 ml single-portion format\u003c\/strong\u003e. Food-grade platinum silicone, suitable for freezing and oven use. Yellow-orange velvet spray finish for a striking trompe-l'œil effect. Difference from the 12-cavity Mango Grolet mold: this one is an \u003cstrong\u003eindividual boutique format\u003c\/strong\u003e, while the Grolet mold is a professional 12-cavity format.\n  \u003c\/div\u003e\n\n  \u003cdetails class=\"plv6-acc\" open\u003e\n    \u003csummary\u003eTechnical specifications\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Silikomart Professional\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSKU:\u003c\/strong\u003e 36.253.87.0065\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eVolume per cavity:\u003c\/strong\u003e 130 ml (individual single portion)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e realistic mango skin with micro-texture\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e non-stick food-grade platinum silicone\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCompatibility:\u003c\/strong\u003e freezer, oven, dishwasher\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDemolding:\u003c\/strong\u003e no greasing required; freeze for an intact texture\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ctable class=\"plv6-table\"\u003e\n        \u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eMango 130 (this product)\u003c\/th\u003e\n\u003cth\u003eGrolet 12-Mango Mold\u003c\/th\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCavities\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 (single portion)\u003c\/td\u003e\n\u003ctd\u003e12 cavities\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVolume\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e130 ml\u003c\/td\u003e\n\u003ctd\u003e~85 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoutique, plated dessert\u003c\/td\u003e\n\u003ctd\u003eHigh-volume professional production\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eSignature recipes — mango trompe-l'œil\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003eFind inspiration in our \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-mangue\"\u003emango coulis recipe\u003c\/a\u003e and \u003ca href=\"https:\/\/pitisslind.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-panna-cotta-a-la-mangue\"\u003emango panna cotta\u003c\/a\u003e recipe for aromatic bases. Here are the signature combinations:\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-passion fruit trompe-l'œil:\u003c\/strong\u003e mango mousse + gelled passion fruit coulis insert + coconut crunch — \u003cspan class=\"plv6-hl\"\u003eyellow-orange gradient\u003c\/span\u003e velvet spray finish for a ripe mango effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-lime:\u003c\/strong\u003e mango mousse + creamy lime center + Joconde sponge — signature tropical freshness\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-coconut:\u003c\/strong\u003e light coconut bavarois + mango insert + Breton shortbread + pale yellow velvet for a Thai mango effect\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango-vanilla:\u003c\/strong\u003e intense Bourbon vanilla mousse + warm mango compote insert + glossy yellow-orange mirror glaze finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRevisited Grolet version:\u003c\/strong\u003e mango crémeux + mango-passion fruit confit center + tempered yellow cocoa butter coating — the closest to the original technique\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cdiv class=\"plv6-tip\"\u003e\n        \u003cstrong\u003eMango trompe-l'œil finish:\u003c\/strong\u003e apply two coats of velvet spray. First, apply an even yellow coat over the entire surface. Then apply orange-red spray to one side only to recreate the blush of a ripe mango exposed to sunlight. Keep a distance of 20–25 cm for a natural gradient.\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eStep-by-step assembly\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003col\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInsert (the day before):\u003c\/strong\u003e gelled mango-passion fruit coulis in a Ø 4 cm half-sphere mold. Freeze for 4 hours.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMango mousse:\u003c\/strong\u003e light mousse made with mango purée, gelatin, and whipped cream. Bring to 20°C for smooth pouring.\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFilling:\u003c\/strong\u003e pipe up to halfway, place the frozen insert, then fill to the edge\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBase:\u003c\/strong\u003e Ø 5 cm coconut dacquoise disk or Breton shortbread\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e \u003cspan class=\"plv6-hl\"\u003eat least 6 to 8 hours\u003c\/span\u003e at -18°C\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDemolding:\u003c\/strong\u003e demold onto a cold rack, gently pulling away the silicone — the mango skin micro-texture will remain intact\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e apply yellow velvet spray, followed by orange spray, to the frozen piece. Thaw for 4 hours in the refrigerator before serving.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eComplementary products\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/spray-velours\"\u003eYellow and orange velvet spray\u003c\/a\u003e — ripe mango trompe-l'œil finish\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-passion-feves-250g\"\u003eValrhona Inspiration Passion\u003c\/a\u003e — intense passion fruit insert base\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-12-mangues\"\u003eCédric Grolet 12-Mango Mold\u003c\/a\u003e — professional 12-cavity format for high-volume production\u003c\/li\u003e\n        \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/moule-trompe-loeil-fraise\"\u003eStrawberry Trompe-l'œil Mold 95 ml\u003c\/a\u003e — complementary for tropical and red fruit assortments\u003c\/li\u003e\n        \u003cli\u003e\u003ca href=\"https:\/\/pitisslind.com\/collections\/moules-trompe-loeil\"\u003eComplete trompe-l'œil collection\u003c\/a\u003e\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"plv6-acc\"\u003e\n    \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n    \u003cdiv class=\"plv6-body\"\u003e\n      \u003cp\u003e\u003cstrong\u003eWhat is the difference from the Grolet 12-Mango Mold?\u003c\/strong\u003e\u003cbr\u003eMango 130 = one individual 130 ml single portion, suitable for boutiques and restaurants. Grolet 12-mango mold = 12 cavities of ~85 ml for high-volume production. The two are complementary.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eHow do you achieve a realistic mango color?\u003c\/strong\u003e\u003cbr\u003eApply two coats of velvet spray: an even yellow coat followed by orange on one side for a natural blush. Avoid using yellow alone — it looks too uniform and unrealistic.\u003c\/p\u003e\n      \u003cp\u003e\u003cstrong\u003eDoes demolding damage the micro-texture?\u003c\/strong\u003e\u003cbr\u003eNot if demolded while frozen. Silikomart platinum silicone ensures fine details are reproduced, provided the piece is completely solidified at its core.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":47372696715603,"sku":"36.253.87.0065","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/moulemangue.png?v=1786414725","url":"https:\/\/pitisslind.com\/en\/products\/moule-mangue-130","provider":"Patissland","version":"1.0","type":"link"}