{"id":22677,"date":"2026-08-25T11:08:02","date_gmt":"2026-08-25T09:08:02","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/lime-and-mango-smoothie\/"},"modified":"2026-08-25T11:08:26","modified_gmt":"2026-08-25T09:08:26","slug":"lime-and-mango-smoothie","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/lime-and-mango-smoothie\/","title":{"rendered":"Lime and Mango Smoothie"},"content":{"rendered":"\n

A creation that combines lime, mango, and matcha tea<\/strong> through various preparations and textures.<\/p>\n\n

The recipe consists of a whipped FROTZ lime cream<\/strong> with mascarpone, a filling of FROTZ lime and mango compote, and a Breton sabl\u00e9 crust. The cube is finished with a white chocolate and matcha glaze and a matcha velvet coating. <\/p>\n\n

A recipe in which FROTZ lime and mango purees<\/strong> are incorporated into whipped cream and a compote with diced mango.<\/p>\n\n

The assortment is rounded out with the Breton sabl\u00e9 and the white chocolate and matcha treat<\/strong>, bringing together different flavors and textures in a single-serving format.<\/p>\n","protected":false},"excerpt":{"rendered":"

A creation that combines lime, mango, and matcha tea through various preparations and textures. The recipe consists of a whipped FROTZ lime cream with mascarpone, a filling of FROTZ lime and mango compote, and a Breton sabl\u00e9 crust. The cube is finished with a white chocolate and matcha glaze and a matcha velvet coating. A … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22675,"template":"","recipe-category":[],"class_list":["post-22677","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Lime Whipped Cream\n315 g Debic 35% cream\n65 g sucrose\n125 g pasteurized egg yolk\n4 g GOLD gelatin sheets (200\u2013230 Bloom)\n500 g mascarpone cheese\n190 g FROTZ lime pulp\n10 g lime zest\n\nLime and Mango Compote\n120 g sucrose\n10.3 g NH pectin\n100 g frozen diced mango FROTZ\n100 g mango pulp FROTZ\n115 g lime pulp FROTZ\n50 g Trimoline sugar (Cremsucre Sosa) \u2013 inverted\n30 g of liquid glucose 38DE\n4 g of GOLD gelatin sheets (200\u2013230 Bloom)\n\nLime and Mango Cube Assembly\n70 g of whipped lime cream\n35 g of lime and mango compote\nSilicone cube mold, c\/s\n\nBreton Sabl\u00e9\n500 g butter (82% fat)\n200 g sucrose\n6 g fine salt\n500 g soft flour\n20 g baking powder\n100 g pasteurized egg yolk\n\nMatcha Tea Chocolate\n200 g Valrhona IVOIRE 35% MC white chocolate\n10 g cocoa butter\n7 g matcha tea\n1 g fine powdered salt\n\nMatcha Velvet Cake\n18 g matcha tea chocolate\n12 g cocoa butter\n\n\nFinished Cube: 1 assembled lime and mango cube\n30 g of matcha velvet paint","recipe_steps":"

Lime Whipped Cream<\/h3>\n

Bring the lime juice and zest to a boil, let it steep for 5 minutes<\/strong>, and strain.<\/p>\n

Make a custard and dissolve the gelatin in it. Mix with the mascarpone and add the lime juice. <\/p>\n

Refrigerate for 12 hours<\/strong>.<\/p>\n

Assemble.<\/p>\n\n

Lime and Mango Compote<\/h3>\n

Mix the sucrose and NH pectin.<\/p>\n

Separately, place the diced mango, along with the pulp, glucose, and invert sugar, over heat.<\/p>\n

Heat to 40 \u00b0C<\/strong> and stir in the sucrose and pectin mixture. Bring to a boil and boil for 1 minute<\/strong>, stirring constantly. <\/p>\n

Remove from the heat and melt the pre-soaked gelatin.<\/p>\n

Blend briefly with a mixer and pour into the desired mold.<\/p>\n\n

Assembling the File Hub and Handle<\/h3>\n

Whip the lime cream and fill the mold.<\/p>\n

Fold in the frozen mixture.<\/p>\n

Finish filling the mold with more whipped cream.<\/p>\n

Top with the previously baked shortcrust pastry base.<\/p>\n\n

Breton Sabl\u00e9<\/h3>\n

Mix the butter, sugar, and salt.<\/p>\n

Add the egg yolk, and finally, the flour and baking powder.<\/p>\n

Roll out to 2 mm<\/strong> and die-cut to the desired size.<\/p>\n

Bake at 160 \u00b0C for about 12 minutes<\/strong>.<\/p>\n

Cook with a Silpain mat on top so the pieces come out completely flat.<\/p>\n

Let it cool, then set it aside.<\/p>","recipe_related_product":[20869],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nLime and Mango Smoothie - Frotz<\/title>\n<meta name=\"description\" content=\"A creation that combines lime, mango, and matcha tea through various preparations and textures. 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