Print

Golden Mango Jewel Bars with Coconut Filling

Print Recipe

Decadent mango bars with a creamy coconut filling and a golden mirror glaze, topped with toasted coconut and edible gold flakes.

Ingredients

Scale
  • For the Mango Jewel Base:
  • 2 cups mango puree
  • 1/2 cup granulated sugar
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lime juice
  • Pinch of salt
  • For the Coconut Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp coconut extract
  • For the Golden Mirror 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
  • Yellow food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp white chocolate shards
  • 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 fully dissolved.
  4. Pour a thin layer into rectangular bar molds, coating evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and coconut extract until light and fluffy.
  7. Pipe the coconut filling into the center of each mold, leaving space around the edges.
  8. Cover with remaining mango mixture and smooth the tops.
  9. Freeze for at least 4 hours until fully 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, and food coloring until a glossy golden finish forms.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen bars and place on a wire rack.
  16. Pour the golden mirror glaze evenly over each bar, allowing excess to drip away.
  17. Let the coating set for several minutes.
  18. Finish with toasted coconut flakes, white chocolate shards, and edible gold flakes.
  19. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/golden-mango-jewel-bars/