Melt the chocolate over a double boiler.

Warm the mango purée until lukewarm.

Add the mango purée to the melted chocolate.

Stir well.

Add the cold whipping cream to the chocolate mixture.

Blend with an immersion blender until smooth and creamy.

Refrigerate the ganache for at least six hours.

If you like, make the ganache a day ahead.

Bring the water and sugar to a boil in a small saucepan until the syrup reaches 118-120°C.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until slightly foamy.

Reduce the speed to medium.

Slowly pour in the hot syrup in a steady stream.

Increase to high speed and continue whisking for 4-5 minutes.

Start preparing the macaron batter while the meringue whips.

Check that the Italian meringue is firm, glossy, and still slightly warm.

Pulse the powdered sugar and almond flour in a food processor for at least two minutes.

Sift the mixture through a fine-mesh sieve.

Make a paste by adding the egg white to the almond flour mixture in a stand mixer fitted with the paddle attachment.

Add 1/3 of the Italian meringue to the paste.

Mix on low to medium speed until smooth.

Fold in the remaining meringue in two or three additions until the batter reaches the ribbon stage.

Do not overmix or undermix.

An overmixed batter will spread quickly on the baking mat.

An undermixed batter will be too thick and will barely spread after piping.

Aim for a consistency between the two.

Preheat the oven to 150°C.

Keep in mind that your oven's actual temperature may vary, so it's a good idea to use an oven thermometer.

Pipe the batter into 9 cm discs on a baking sheet lined with a silicone mat or parchment paper.

Tap the baking sheet twice to flatten the batter.

Pop any surface bubbles with a toothpick.

Let the macarons dry for 45-60 minutes, depending on the humidity in your kitchen.

Bake the shells only once the surface is dry enough.

Bake one tray at a time for about 20-22 minutes.

Do not open the oven door during the first 15 minutes of baking.

Let the shells cool completely on the tray.

Then remove them from the silicone mat or parchment paper.

This helps prevent damage and cracking.

Match the shells by size, since they will not all be exactly the same diameter.

Pipe a dollop of whipped mango ganache into the center of one shell.

Top with a few slices of fresh raspberries.

Arrange a layer of fresh raspberries all around the edge of the shell.

Pipe more ganache over the sliced raspberries to fill the center.

Top with another macaron shell, pressing gently to secure it.

Make sure no ganache spills out of the macaron cake.

Refrigerate for a few hours.

Before serving, top with a whole raspberry for decoration.