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Mango Coconut Prism Bombs with Tropical Cream Filling

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Mango Coconut Prism Bombs with Tropical Cream Filling

Ingredients

Scale
  • For the Mango Coconut Prism Shells:
  • 2 cups mango puree
  • 1 cup full-fat coconut milk
  • 1/4 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1/4 tsp salt
  • For the Tropical Cream Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup pineapple puree
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Passion Mango Glaze:
  • 1/2 cup white chocolate, melted
  • 2 tbsp mango puree
  • 1 tbsp passion fruit puree
  • 1 tsp coconut oil
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp finely chopped pistachios
  • Small mango cubes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat coconut milk, mango puree, sugar, and salt in a saucepan until warm. Stir in the bloomed gelatin until completely dissolved.
  3. Pour a thin layer of the mango mixture into prism-shaped silicone molds, coating the sides evenly. Chill until firm.
  4. Whip mascarpone, heavy cream, pineapple puree, powdered sugar, and vanilla until smooth and fluffy.
  5. Fill the chilled mango coconut shells with the tropical cream mixture, leaving a small gap at the top.
  6. Seal with a little more mango coconut mixture and refrigerate until completely set.
  7. Mix melted white chocolate, mango puree, passion fruit puree, and coconut oil until glossy.
  8. Unmold the prism bombs and drizzle with the passion mango glaze.
  9. Finish with toasted coconut flakes, chopped pistachios, and fresh mango cubes.
  10. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/mango-coconut-prism-bombs-recipe/