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Mango Coconut Transparent Orbs with Creamy Coconut Core & Tropical Shine Glaze

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Mango Coconut Transparent Orbs with Creamy Coconut Core & Tropical Shine Glaze

Ingredients

Scale
  • For the Transparent Mango Orbs:
  • 2 cups strained mango juice
  • 2 tsp agar-agar powder
  • 1 tbsp granulated sugar
  • 1 tsp fresh lime juice
  • 2 cups neutral vegetable oil, chilled for at least 1 hour
  • For the Creamy Coconut Core:
  • 1/2 cup coconut cream
  • 3 oz (85 g) mascarpone cheese
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of sea salt
  • For the Tropical Shine Glaze:
  • 1/4 cup mango puree
  • 2 tbsp honey
  • 1 tbsp coconut water
  • 1 tsp light corn syrup
  • 1/2 tsp fresh lime juice
  • For Garnish (optional):
  • Toasted coconut flakes
  • Fresh mint leaves
  • Finely grated lime zest

Instructions

  1. 1. Pour the vegetable oil into a tall glass and chill until very cold but still liquid.
  2. 2. In a small saucepan, combine the mango juice, agar-agar powder, sugar, and lime juice. Bring to a gentle boil, whisking constantly, and simmer for 1 minute.
  3. 3. Let the mixture cool for about 2 minutes until slightly thickened but still pourable.
  4. 4. Using a squeeze bottle or dropper, drip the mango mixture into the chilled oil to form small transparent orbs. Let them set for 1 minute.
  5. 5. Strain the orbs and rinse them gently under cold water. Refrigerate until ready to use.
  6. 6. Beat the coconut cream, mascarpone, powdered sugar, vanilla, and salt until smooth and fluffy.
  7. 7. Pipe small dollops of the whipped coconut mixture onto serving plates or into small dessert spoons to create the creamy core.
  8. 8. Whisk together the mango puree, honey, coconut water, corn syrup, and lime juice until glossy.
  9. 9. Spoon the mango orbs over the coconut cream, drizzle with the shine glaze, and garnish with toasted coconut, mint, and lime zest.
  10. 10. Serve immediately while chilled.

Nutrition

Find it online: https://cheerychop.com/mango-coconut-transparent-orbs-recipe/