Get a taste of the tropics with these mango white chocolate ganache macarons! Their crisp almond shell gives way to a creamy, fruity decadent ganache filling.
Mangoes, mangoes, everywhere!!
In my apartment, that is, because I may or may not have stumbled across a 5 for $5 deal…
…and bought twenty.
TWENTY. Someone needs to restrain me.
Normally I’m actually quite super at ignoring sales (the.boy is like, ummm yeah I KNOW) and resisting the urge to buy all the things just because they’re buy one get one free when I know we won’t use them in this lifetime.
But mangoes aren’t just anything.
They are my one true weakness in life. My fruit love. GIVE ME MY (*sale priced*) MANGOES OR GIVE ME DEATH.
If I lived in a place where one could own a car without going bankrupt, that would be my bumper sticker. (<–REAL LIFE.)
So I ignored everything I know to be true about the rate of mango spoilage and my ability to inhale them at an alarming but still not fast enough rate…and bought waaaaayyyyy too many. It happens. Every.Single.Time.
Now I’m thrusting my mango love on YOU in macaron form! Sharing is caring, after all.
More specifically, I’m sharing them with my friend Shaina, who I was paired with for this month’s Leftovers Club! She sent me some lemon ricotta cookies that taste like sunshine, so I knew I had to repay her in kind.
While the cookies themselves are your standard macaron shells, the inside is filled with a mango-infused white chocolate ganache that it is at once sweet, sultry, and fruity. It’s a pretty solid bite. The ganache recipe will actually make WAY more than you need to fill these, so I recommend diving into it with a spoon and/or drizzling it over some ice cream – whatever helps you sleep at night.
- 115 g blanched almond slices, ground, or almond flour
- 230 g powdered sugar
- 144 g egg whites
- 72 g granulated sugar
- 2 g kosher salt
- orange food coloring gel (optional)
- 230 g white chocolate, coarsely chopped
- ¾ cup heavy whipping cream
- 2 tbsp unsalted butter
- ¼ cup mango puree
- If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter.
- Sift together the almond flour and powdered sugar into a large bowl. If there are almond flour slices that won't pass through the sifter, then grind them again until they do.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off.
- Pour the dry ingredients into the meringue along with the food coloring gel, if using. Fold them into the meringue using the "fold-and-smash" method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds.
- Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so.
- Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes.
- Meanwhile, preheat the oven to 275F.
- Bake the macarons, one tray at a time, on the rack farthest from the oven's flame for 18 minutes. Allow to cool completely on the pans.
- Repeat with remaining batter.
- For the mango white chocolate ganache, place the chocolate in a heat-resistant bowl. Bring the heavy cream to a to a simmer in a heavy-bottomed pot over medium heat. When bubbles start to form along the sides, remove from the heat and pour over the white chocolate. Allow to sit for a minute before stirring to combine. Whisk in the butter until completely melted. Stir in the mango puree until well combined. Refrigerate overnight, or until set.
- Remove from the fridge and whip until slightly thickened, about 3-4 minutes. Pipe onto half of the macaron shells and then sandwich with a second shell. Allow to chill for a few hours to set before serving.
More macaron madness!
Peanut Butter and Jelly Macarons
From Around the Web:
Strawberry Colada Macarons from Taste and Tell
Coffee Macarons from Bakers Royale
Lemon Macarons from Blahnik Baker
Cherry Chocolate Macarons from Annie’s Eats
Mint Chocolate Chip Macarons from Raspberri Cupcakes
These are gorgeous! I love the mango white chocolate filling.
These are so pretty! What gorgeous colors.
Gotta love a great sale on mangoes!! 🙂
They look beautiful! I am also a huge fan of mangoes, although the ones we get in the UK are never quite perfect.
What beautiful and delicious macaroons! You can never have too many mango!
I grew up with mango trees around me and I just can’t get enough of them. I want your deals at your store. We are still 2 for $4 at the moment. Still doesn’t stop me though. These Macarons are pretty!
Your macarons are always gorgeous. And I have 2 mangoes sitting on my counter right now. : ) When I took a macaron class at Le Cordon Bleu, we made violet macarons with a cassis and white chocolate ganache filling. The instructor told us we can do this technique of mixing white chocolate ganache with a variety of fruit jams/purees like raspberries and mango! You’re spot on and I remember it was tasty and surprisingly not hard to make.
Give me mangoes or give me death! This is why you are awesome. . 🙂 I would have done the same thing. . 5 for $5?!!! LOVE the flavor combo you have going on here. . and these are gorgeous!!!!
Mangos are LIFE. I rest my case. 🙂 These macarons are beyond gorgeous and now you’ve got me craving mangos like crazy!
Totally get your love of mangoes – they’re my favourite fruit too! 😀 These macarons look gorgeous – love the white chocolate ganache! So yummy!
The mango sale is the best sale alllllll year!!!! I’ve been buying up mangos like crazy, too, and I can just taste these tropical macarons now! I bow to thy macaron-making capabilities! I’ve been so affraid to try my hand at them because I just can’t handle the rejection of ending up with a leg-less biscuit. Le sigh…I must give the macaron a go!
Oh my gosh I would love it if mangoes were that cheap here right now! Also, how the heck did you mail these? I’d be terrified.
These are the most spectacular color! I may be biased, though, because we have that color of orange on our walls. 😉 We’re also mango obsessed in our house and have been eating them a lot lately!
I would be the same way. I LOVE mangoes, and even though my boyfriend hates them (MONSTER!) I would buy them by the BASKET! I should really try my hand at macarons. These look SO good!
Deals like that are the best! I totally would have bought 20 of them too! I’ve never made macarons before, I’m actually not even sure if I’ve ever eaten one! But these look so light and colorful! I want some 🙂
These are beautiful, and look amazing! I’ve been gearing up to give macaroons a shot for the first time since pastry school. These are inspiring!
I share your weakness for mangoes. If I saw 5 for $5, I’d probably buy way too many, too. What a great way to use them!
You are the macaron queen! These sound ah-mazing! Though I think I need a tutorial on how NOT to eat all that ganache by itself and the macarons by themselves – I loose my patience around so much deliciousness!
You are so professional with your baking. The quality of what you produce really amazes me girl!
I’m envious of your macaron skills. In a good way. The mango idea is absolutely brilliant!
These macarons are beyond gorgeous! Love the bright color! Mangoes are the supreme fruit in my world so I totally support stocking up on them when they go on sale 🙂
Wow, twenty mangoes?! I thought it was a lot when my boyfriend comes home with half a dozen! These macarons are absolutely gorgeous – so bright and cheery 🙂
These are perfect! Some day I’m going to make awesome macarons like these 😉
These are the cutest little cookies! And SO yummy too! I didn’t even mind that a few of them cracked during their trip from New York to Florida — they still made their way into my tummy and were totally delicious. Thank you!
PS- One of my neighbors has a mango tree, so I’m looking forward to an abundance of mangoes coming very soon!
I love that white chocolate mango filling. These macarons look heavenly!
Joanne, you have the BeST macarons recipes!! We love them all!~ Have a wonderful Easter this weekend!
They are so stinkin cute!!!!
I’m giggling at the thought of 20 mangoes. Joanne, that really is quite a lot! I understand, though, and you may feel the envy I feel at my mother living in Jamacia for a few years as a teenager. They ate mangoes off the trees, all the time, whenever they felt like it. They didn’t have these macarons though, which look gorgeous!
Love this flavor combination! I don’t use mangos enough!
Admitting you have a problem is the first step to recovery. 😉
You are getting so good at making macarons! They look lovely and super delicious.
OMG these look AMAZING!!! You got skills lady! Serious macaron skills!
A great use for mangoes! These look delish!
I’m always so jelly of your fab macarons. You have mad skills! I love a good mango but my weakness is peaches. Soon I will buy way more than I can eat, and no one will be able to stop me.
Macarons! Mine never look as dreamy as yours, but I’ll keep trying…!
You do make the most beautiful macaroons – Joanne – I love mangoes too, they are one of the foods I miss most now that we no longer like in Australia. We do get mangoes here but they are not nearly as good as those Ozzie ones!
How fun!!! I absolutely love the color of these macarons, luv. 🙂
Macaron and mango- holy cannoli!
Beautiful! I love how SERIOUSLY ORANGE these guys are. Have you figured out what to do with the surplus mango yet? I imagine at least cubing and freezing it for smoothies is an option…
These are beautiful Joanne! Love the color and flavor! They are perfect!
These macarons are truly impressive! Love the bright mango flavor!!!
Such a pretty post! Loving the colors and loving the mango white chocolate ganache!
Can you believe I had a mango for the FIRST TIME EVER just, like, a few months ago? I know. I don’t know what I’d been doing with my life before. And now I need these macarons, too. Mango + white chocolate sounds like heaven.
I love mango too! Definitely one of the best fruits ever made!
So jealous of your macaron baking skills! Shaina is one lucky girl!!
Beautiful– as usual! And the perfect spring color 🙂
Can I order one giant macaron? I want to lay inside it and eat my way out! Love mangoes!!
I’m a big fan of mangoes! We had mango salsa this week in fact.
I love mangoes, and these macarons are gorgeous! The thing I can’t resist buying is Bing cherries. When they’re in season and on sale, I buy way too many of them. Or can there ever be too many?
brilliant colours, they look so pretty!
That’s a lot of mango!! The cookies are super cute and yummy looking. I love the color.
These sound sooo good! Definitely trying them as soon as I get my hands on some mangoes!
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Do you not need to rest or dry your marcarons before placing to the oven?
Yes, I always rest them! As detailed in the instructions in step 6, these should rest for 45-60 minutes before going into the oven. Hope this helps!
Do you just put fresh mangoes in a blender to make the mango puree? These look incredible! Thank so much for sharing!
I’ve just made these. The shells and butter cream came out wonderful. The only thing I would do differently is cut the ganache recipie in half.. THERE’S SOOOOO MUCH LEFTOVER!
Also when putting them together try to press in the shell that you didn’t pipe on, it’ll save you from the ganache leaking over.
Hi Joanne, my mango ganache is like a mouse but I’d like it firmer. Could you recommend how I can firm it up slightly? I’ve had it in the fridge for 24 hrs…
Would love to make those professional looking macaroons, you are a boss!! I live in Trinidad have a mango tree as shade over my patio the fruit is delictible.
Hi! I just have a question. My ganache hasn’t set and it’s been overnight. What do you recommend to do to make is set?
How would you describe the consistency? It never gets completely firm like chocolate ganache. It’s always a bit more gooey, likely buttercream or icing.
Joanne, could I use other fruit purees?
Lastly, how do you purée the fruit?
Yes! Pretty much any fruit puree would work. You can puree the fruit in a blender or food processor.
hello..they look awsome..can i please have the Ingredients in cups and spoons ,,thank you much
Hi Dina, Unfortunately macaron recipes are VERY finicky and even the slightest difference in ingredient weight can cause them to turn out disastrously. This is why I give the measurements in weight and not cups/spoons. Depending on how you scoop, 1 cup of flour can weigh anywhere from 120-150+ grams, which is a huge difference. My recommendation if you want to make macarons regularly (and have them turn out well when you do!) is to buy a baking scale.
I just made the mangos ones and I was disappointed in the filling. I couldn’t get the filling to not be runny. Only 2nd time I have made them. The cookies are nice but the filling is not. Probably will not make the mango ones again. Glenda