My father-in-law knows how much I love Ataulfo mangos, and buys cases for me when they are in season. H is so helpful in scrubbing, peeling and then cutting the mangos into small pieces, so we can freeze them for smoothies and purees year-round.
I just started my macaron craze last year, so this was my first time making “mango” macarons! I began with my go-to macaron recipe from Tartelette, and added a small amount of mango puree to the buttercream. Flavored powders/compounds are a bit difficult to find, and the few times I’ve tried flavored macaron shells, I wasn’t impressed with the taste. I would get an explosion of flavor followed by a strange aftertaste, much like aspartame or saccharin, which I avoid as much as I can.
These macarons are so refreshing, with a burst of mango flavor!
Have you tried mango macarons, and if so, where? If you’ve made them, how did they turn out?
If you have any ideas on how to incorporate mangos in a recipe, I’d love to hear from you.
- I added only a hint of yellow color gel to the macaron shells; I don’t like to use large amounts. If you’re looking for a deeper color, I would suggest using orange color gel
- For the buttercream, add a few tablespoons of mango puree at a time. I found too much made the buttercream curdle. In this case, you can continue to beat the buttercream and it will smooth out. You can also add a minute amount of yellow/orange color gel if desired