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Golden Mango Coconut Crystal Bombs

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Ingredients

Scale
  • For the Mango Coconut Bomb Shells:
  • 2 cups mango puree
  • 3/4 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lime juice
  • Pinch of salt
  • For the Coconut Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp coconut extract
  • For the Golden Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp mango puree
  • 1/2 tsp edible gold luster dust
  • 1/2 tsp edible pearl luster dust
  • Yellow food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp finely diced mango
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat mango puree, coconut milk, sugar, vanilla extract, lime juice, and salt until warm and smooth.
  3. Remove from heat and stir in the bloomed gelatin until completely dissolved.
  4. Pour a thin layer of the mango coconut mixture into silicone bomb molds, coating the sides evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and coconut extract until light and fluffy.
  7. Fill each mold with the coconut cream center, leaving a small border around the edges.
  8. Cover with the remaining mango coconut mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the glaze, bloom gelatin in cold water for 5 minutes.
  11. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  12. Pour over white chocolate and whisk until smooth.
  13. Add mango puree, gold luster dust, pearl luster dust, and yellow food coloring until a brilliant golden crystal finish is achieved.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen bombs and place on a wire rack.
  16. Pour the golden crystal glaze evenly over each bomb, allowing excess glaze to drip away.
  17. Allow the glaze to set for several minutes.
  18. Finish with toasted coconut flakes, diced mango, and edible gold flakes.
  19. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/golden-mango-coconut-crystal-bombs/