This Mango Macarons with Mango Ganache recipe features mango-flavored macaron shells with mango white chocolate ganache filling.
From the first time I made fruit-flavored macarons and realized all it takes is a bit of freeze-dried fruit to flavor the shells, I was excited at the possibility of making macarons with any fruit I could find in the freeze-dried fruit section!
I have been dreaming of making mango macarons with mango ganache filling for awhile, but hadn't had the opportunity to until recently. I usually make macarons for friends or holiday family gatherings, in which case most people ask for more common flavors, like strawberry or lemon. But recently, I had the opportunity to finally make these mango beauties!
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This recipe is adapted from Home Cooking Adventure's Raspberry Macarons - Italian Meringue. I have used their recipe numerous times for fruit macarons and love how they turn out. I have found that it works with basically any fruit you can find. The key is to have fresh fruit plus the freeze-dried version.
Why you'll love this recipe
- If you like mango, and you like macarons, you will love these mango macaron shells with white chocolate mango ganache filling.
- These macarons can be made ahead of time and stored in the fridge or freezer until ready to serve.
- The ganache is colored completely naturally.
- These mango macarons are flavored with real mango in the shells and filling.
Try my other macaron recipes:
Ingredients
- Almond flour is the base of the mango macaron shells. I prefer the Blue Diamond brand almond flour because it is very finely ground.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Lemon juice and/or citric acid (not pictured) give a necessary tang and brightness to uplift the natural mango flavor.
- The heavy cream and white chocolate add richness to the filling.
- Food coloring gives the shells an orange yellow hue.
- Egg whites provide structure for the macaron shells.
- Fresh mango and freeze-dried mango(or mango juice powder) flavor the shells and ganache filling.
- Granulated sugar sweetens the shells and ganache.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Here's how to customize these mango macarons with mango ganache to your liking:
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- Different design — Sugar the shells (instructions from this recipe). Flick orange/yellow/red food coloring diluted in alcohol onto the shells with a clean paint brush for a speckled look.
- No lemon — replace with more citric acid or orange juice.
- No artificial coloring — omit the food coloring completely for a natural-looking pastel macaron.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make mango macarons with mango ganache
Step 1: In a medium saucepan over medium heat combine the mango puree, granulated sugar, and lemon juice. Cook and stir for 10 minutes, or until reduced by half. Combine white chocolate, heavy whipping cream, cooked mango puree, mango juice powder and citric acid in a heatproof bowl over a bain marie, a medium pot filled with an inch of water. Stir over medium heat until all of the chocolate is melted. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator before using.
Step 2: In the bowl of a food processor, combine the almond flour, powdered sugar, mango juice powder and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl. Discard any large bits of almond flour. Set aside.
Step 3: In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the food coloring and beat until just combined. Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready. Conduct a figure-8 test if you are not sure if it is ready.Transfer the batter into the prepared piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart. Take care to pipe straight up and down, and not to the side. Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick.Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch. Preheat the oven to 300˚F.
Step 4: Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet when gently grabbed. Cool shells completely before filling. Pair off similar size shells. Pipe filling on one shell, then sandwich the two similar size shells together. Refrigerate overnight to soften before serving at room temperature.
Hot Tips
- Store in an airtight container in the refrigerator for 5 days. Freeze for up to 3 months.
- Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
- Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Recipe FAQs
Store macarons in an airtight container in the refrigerator. Let come to room temperature before serving.
Yes, freeze macarons in an airtight container for 3-4 months.
Watch this video for a how-to on piping macaron batter.
More Recipes You'll Love
Lastly, if you make this Mango Macarons with Mango Ganache recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Mango Macarons with Mango Ganache
Ingredients
White chocolate mango ganache filling
- 5 oz mango (150g) pureed
- 2 tablespoon sugar (30g, 2 tbsp)
- 1 teaspoon lemon juice
- 8 oz white chocolate (230g) chips or finely chopped bar
- ⅓ cup whipping cream (80g)
- 4 teaspoon freeze-dried mango (4g) finely ground, or mango juice powder
- ½ teaspoon citric acid or 2 teaspoon lemon juice
Mango macaron shells
- 1 cup almond flour (106g)
- 1 ¾ cup powdered sugar (210g)
- 1 teaspoon freeze-dried mango finely ground, or mango juice powder
- 1 teaspoon kosher salt divided, use ¾ teaspoon if using table salt
- 3 egg whites (90g)
- ¼ cup granulated sugar (55g)
- orange food coloring
Instructions
Do ahead
- The night before: Age your egg whites. Place them in a small bowl and cover with plastic wrap. Poke a few holes in the plastic. Refrigerate overnight until ready to use. Alternatively cover with a loose lid.
- Before you start: Wipe all bowls, baking mats and utensils with vinegar to remove any oils that could deflate your meringue. Prepare two large piping bags with plain round piping tips, one for the macaron batter and the other for the ganache filling.
Prepare the white chocolate ganache filling
- In a medium saucepan over medium heat combine the mango puree, granulated sugar, and lemon juice. Cook and stir for 10 minutes, or until reduced by half.
- Combine white chocolate, heavy whipping cream, cooked mango puree, mango juice powder and citric acid in a heatproof bowl over a bain marie, a medium pot filled with an inch of water. Stir over medium heat until all of the chocolate is melted. Immersion blend to emulsify (optional). Chill on the counter until room temperature and then chill completely in the refrigerator before using.
Prepare the macaron shells
- In the bowl of a food processor, combine the almond flour, powdered sugar, mango juice powder and ½ teaspoon of salt. Pulse until thoroughly combined. Sift the mixture into a large bowl. Discard any large bits of almond flour. Set aside.
- In the bowl of a stand mixer, beat egg whites and remaining ½ teaspoon of salt until foamy soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Add the food coloring and beat until just combined.
- Add ⅓ of the sifted almond flour mixture at a time to the meringue and use a rubber spatula to gently fold until combined. Continue folding until the mixture flows like lava when you lift the spatula up, this is called the ribbon stage and it means the batter is ready. Conduct a figure-8 test if you are not sure if it is ready.
- Transfer the batter into the prepared piping bag. Pipe the macarons onto the silicone mat or parchment paper in 1-inch circles, evenly spaced one-inch apart. Take care to pipe straight up and down, and not to the side.
- Rap the baking sheet on a flat surface firmly to release air bubbles. Any remaining air bubbles can be popped with a metal cake tester or wet toothpick. Let the macarons sit at room temperature for 40 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F.
- Bake the macarons for 16-20 minutes, until the shells do not wiggle on their feet when gently grabbed.
Fill the macarons
- Cool shells completely before filling.
- Pair off similar size shells. Pipe filling on one shell, then sandwich the two similar size shells together. Refrigerate overnight to soften before serving at room temperature.
Notes
Nutrition
Originally published 12/31/2021. Updated 07/14/2025.
