To determine how much purée you need, measure how many deciliters your mold holds and multiply it by the number of molds you plan to make. That gives you the exact amount of purée to thaw. If using our mango mold, each mango holds 1 dl and the mold yields 6 mangos = 6 dl.

Thaw the frozen purée in the oven at about 60°C. Then add your chosen gelatin and blend well. If using texture powder as gelatin, you can mix it into cold purée, but work quickly as it sets fast. Use a pitcher or sauce dispenser to pour the purée into the molds. Let set in the fridge, then place in the freezer. Once completely frozen, gently press out the mangos.