Plant-based mango pralines à la Grolet

What happens when you rethink Cédric Grolet's iconic mango creation - with a touch of Far Eastern sophistication through our Lotao cane sugar , fine organic ingredients and the pure desire to elevate enjoyment to an art form?
Exactly that.

We didn't simply recreate a recipe— we transformed it : 100% plant-based, uncompromisingly delicious, and inspired by the aesthetics and precision of French patisserie. The result is a vegan mango praline that not only delights the eye, but also unfolds a harmonious interplay of fruitiness, creaminess, and melt-in-the-mouth sweetness with every bite.

⏰ Preparation time : approx. 45 minutes active + cooling & freezing time
💚 Difficulty level : medium

What makes these mango pralines special?

Inspired by Cédric Grolet’s iconic patisserie – creatively reinterpreted
Fruity caramelized core of ripe mango
Creamy, vegan ganache made from white chocolate & mascarpone
Artistic mango look with natural colors
Perfect for guests, as a gift or for your next wow moment

Ingredients for about 10 chocolates

For the fruit core:
✓ 2 ripe mangoes
✓ 50 g Lotao raw cane sugar
✓ ½ tsp agar agar

For the ganache:
✓ 250 ml vegan whipped cream
✓ 50 g brown cane sugar
✓ 100 g vegan white chocolate
✓ 125 g vegan mascarpone
✓ 1 tsp vanilla extract
✓ ½ tsp agar agar

For the cover:
✓ 250 g vegan white chocolate coating
✓ 100 g cocoa butter
✓ Fat-soluble colors: yellow, red, green

preparation

Making fruit kernels
Peel and dice the mango, then lightly caramelize it with Lotao cane sugar and agar agar in a small saucepan. Puree and pour into small silicone molds (e.g., hemispheres). Freeze overnight.
Prepare the ganache
Boil 100 ml of vegan whipped cream with vanilla and agar agar. Pour the hot mixture over the vegan white chocolate and stir until smooth. Then fold in the remaining cream and mascarpone. Chill for at least one hour , then whip until semi-stiff.
Assemble chocolates
Pour a layer of ganache into larger silicone molds, place the frozen fruit core in the center, and cover with ganache. Smooth it out and freeze for three hours.
Color and coat the chocolate shell
Melt the chocolate coating with cocoa butter in a double boiler, tinting it yellow. Unmold the frozen chocolates and dip them individually in the yellow glaze. Place them on baking paper.
Final look – creating a mango look
Carefully paint on details with fat-soluble red and green paint. This creates the typical mango effect. Thaw slightly before serving to reveal the full flavor.

Tip: For particularly elegant results, use high-quality brushes and decorate with gold leaf or coconut blossom sugar crystals as desired.

👉 Find the recipe here on Instagram

Why this recipe is perfect

This dessert is more than just a praline—it's a statement for modern, plant-based indulgence without compromise. Inspired by haute patisserie yet perfectly suitable for everyday use: easy to prepare, naturally sweet, and a true experience for the senses. The mango praline combines the best of both worlds—creative culinary art and a conscious plant-based diet.

More tips

Meal Prep Advantage : The filled chocolates freeze wonderfully – ideal for spontaneous moments of enjoyment or as a classy souvenir.
Variations : Replace mango with apricot, passion fruit or pineapple for new flavors.
Lotao Sugar Knowledge : Our organic raw cane sugar brings a delicate caramel note with a Far Eastern flair – perfect for creative desserts.

Have fun creating your own little works of art!