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! So, when my mom shops at Trader Joes for me (we don’t have one where I live) she buys a bunch of different freeze-dried fruits. At any point in time, I have at least 5 bags of freeze-dried fruit on hand!
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 vanilla raspberry or lemon.
But recently, I had the opportunity to finally make these mango beauties!
I do have one confession though. Before I made these mango macarons I did not think I liked fresh mango. I have always liked mango flavored things — candies, smoothies, juices — but never fresh mango. I will always try any food once, but the last time I tried fresh mango I was younger, with less mature taste buds. I am so glad I decided to try again because now I can add another fruit to regular snacking fruit rotation!
If you like mango and you like macarons, you will love these mango macaron shells with white chocolate mango ganache filling. You could even just use the shell recipe or just use the ganache recipe and mix it with another fruit macaron, like strawberry or banana.
Try my other macaron recipes:
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.
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I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
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.
Lastly, if you make these Mango Macarons with Mango Ganache be sure to leave a comment or give this recipe a rating.
Mango Macarons with Mango Ganache
Mango macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- 4 g freeze-dried mango (4-5 tsp) finely ground
- 110 g egg whites divided
- orange food coloring
- pinch salt
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate mango filling
- 150 g mango (5 oz) pureed
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 4 g freeze-dried mango (4-5 tsp) finely ground
Prepare the white chocolate ganache filling
- Combine mango, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened. Remove from heat.
- Place the cooled mango jam, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add freeze dried mango and a few drops of orange food coloring. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip (I use a Wilton 1A tip).
- Combine powdered sugar, almond flour and freeze-dried mango in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of orange food coloring. Beat together until well combined. Pour the whites over the dry ingredients.
- Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230 F start whipping the egg whites. When the syrup reaches 244F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almond mixture and using a silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure 8 check.
- Transfer the mixture to the piping bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your counter top to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
- Pipe filling between two shells and repeat until each macarons has been sandwiched together with an accompanying shell.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.