A mango profile fails in one of two ways: the shoulder flattens until the piece reads as an egg, or the walls run uneven and the thin end sets before the fat end, cracking the mousse along the taper. Both are tooling problems, not recipe problems. These cavities are cut to the mango's own outline — a full shoulder on one side, a taper to the tip on the other — and held to even wall thickness, so a whole batch sets at one rate and demoulds as fruit instead of as ovals. Cavity count, cavity size and tray footprint are all made to your order: send us a sketch, a reference piece or just an idea, and our own mould shop turns it into a design and then into a production tool.
Specifications, certifications, and OEM capabilities organized for fast procurement decisions.
A flat silicone tray that turns out mango-shaped mousse in a single pour, cut from one mango-profile tool that scales with the line — a small patisserie kitchen and a volume dessert programme order the same profile made to the layout each of them needs, so a new dessert format never means a new cavity shape. Platinum-cured, food-grade silicone rated -40°C to 230°C, so one tray moves between oven, blast freezer and top-rack dishwasher without the shoulder slumping or the taper going slack. Four locating holes sit in the corners of the frame to drop onto a standard sheet pan or wire rack, and the reverse carries moulded ribbing that stops the thin silicone from bowing under a full tray. Produced factory-direct in our own China facility - no trading layer in between.
The shoulder is the whole point of the shape. Cut it shallow and the piece loses its fruit silhouette; cut it deep on a tool with uneven walls and the mousse cracks there, because the fat end is still liquid while the taper has already set. These cavities hold one wall thickness from shoulder to tip, which is why a batch sets evenly and why the tip comes out intact instead of as a torn stump. The interior is left smooth, so a glazed or velvet-sprayed piece reads as a clean-skinned mango rather than a textured one — and because each cavity moulds a domed top onto a flat base, the finished mousse sits stable on the plate while it is glazed, finished and moved to the display case.
Fill to the rim and stop there: overfill floods the shoulder and blunts the silhouette, and it is the one mistake that shows on every piece in the tray. Tap the tray on the bench to lift trapped air before freezing, and freeze the batch through rather than pulling pieces while the centre is still soft. Demould by flexing the tray from the underside and lifting each piece by its base, never by the tip. Warm water and a soft brush only — no blade, no scouring pad. Store the trays flat and stacked, not folded, so the cavities keep their profile for the next run.
| Product Name | Mango Mousse Silicone Cake Mold |
|---|---|
| SKU / MPN | XB-MOLD-MG / MANGO-MOUSSE-OEM |
| Material | Platinum-Cured Food-Grade Silicone |
| Temperature Range | -40°C to 230°C |
| Available Sizes | Standard trays come in 8-cavity and 10-cavity layouts; cavity count, cavity size and tray footprint are also re-cut to your requirement from the same mango-profile tool |
| Colors | White as standard; custom Pantone-matched |
| Suitable For | Oven, Microwave, Freezer, Dishwasher |
| MOQ | 100 pcs / design |
| Lead Time | 15–25 days |
| Payment Terms | T/T, L/C at sight; EXW / FOB / CIF |
| Certifications | LFGB, FDA, SGS, ISO 9001, FSC, RoHS, REACH |
Silicone tooling is where our own mold shop matters: the cavity, the parting line and the draft angle decide whether a mold releases cleanly for two thousand cycles or two hundred.
Trusted by businesses across the food, craft, and retail industries worldwide.
Glazed and velvet-sprayed mango mousse and entremets come out with the shoulder intact, deep enough for a cremeux or fruit-gel insert and a crumb base pressed in on the flat side.
Mango-shaped mousse cakes, fruit buns and novelty dessert lines run on the tray as supplied, with no extra hand-shaping step between piping and the blast freezer.
Tempered chocolate and ganache set in the same profile, with enough depth for a piped or moulded centre and a smooth surface that takes a mirror finish.
Your Pantone colour, a logo moulded into the frame, and retail packaging built around the tray for bakery chains, hotel catering and gift aisles.
LFGB, FDA, SGS, REACH — certificate documents available on request for your compliance review.
What buyers ask before committing to a silicone mold program.
Similar release behavior, similar reorder cycle.
Our full range of fruit, nut and novelty-shaped silicone molds for bakeries.
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View Details →Request samples, tooling options and tiered pricing from our factory.
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