These macarons are so refreshing, with a burst of mango flavor!
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.
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 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