Mango marshmallows Vegetables

• 200 gr Alphonso mango pulp without added sugar QF Quality Food
• 250 g of water
• 37 g gelatin
• 150 g of
• 100 g agave syrup

1. Add 100g of mango pulp, 125g of water, and 27g of gelatin to the bowl of a planetary mixer. Set aside to swell while you add the sugar, remaining water, and agave syrup to a pot. Heat over medium heat to 115°C.
2. Turn the mixer on low and, once the sugar mixture is heated to desired temperature, slowly pour it into the mixing bowl. Increase the speed and mix for about 10 minutes, until the mixture is well-whipped and glossy. Meanwhile, heat 100g of mango pulp with gelatin and set aside to cool slightly.
3. Line the tin with cling film, pour in the mixer foam and pour the mango jelly over it.
4. Chill everything in the fridge for about 2 hours and it's ready!

TIP: You can roll the marshmallows in powdered sugar after cutting them.