Once the syrup is in the bowl, add the bloomed gelatine and the mango paste. Keep whipping on the highest speed until the mixture whips up into a firm, stiff foam. Finally, add a pinch of food colouring and whip briefly to blend in the colour.

Prepare a silicone mould or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can simply smooth it out flat or transfer it to a piping bag to create shapes.

Now let the marshmallows rest and set at room temperature, ideally until the next day. The patience pays off, as they'll end up nicely springy and stable, and won't tear when you handle them later.

Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters to shape them. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!