Print

Tropical Mango Coconut Dream Bombs with Golden Mirror Finish

Print Recipe

Luscious mango and coconut cream bombs with a golden mirror glaze, perfect for a tropical dessert.

Ingredients

Scale
  • For the Tropical Mango Coconut Dream Bombs:
  • 1 cup mango puree
  • 8 oz cream cheese, softened
  • 3/4 cup coconut cream
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Yellow food coloring, as needed
  • For the Coconut Cream Center:
  • 1/2 cup mascarpone cheese
  • 3 tbsp coconut cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Golden Mirror Finish:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible gold luster dust
  • For Garnish (optional):
  • Toasted coconut flakes
  • Diced mango
  • Edible gold flakes

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, mango puree, coconut cream, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin and stir into the mango mixture.
  4. 4. Add a few drops of yellow food coloring for a vibrant tropical color.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine mascarpone cheese, coconut cream, powdered sugar, and vanilla bean paste until smooth.
  7. 7. Pipe small portions of the coconut cream mixture into mini molds and freeze until firm.
  8. 8. Fill sphere molds halfway with the mango coconut mixture.
  9. 9. Place a frozen coconut cream center into each mold.
  10. 10. Cover with the remaining mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the mirror finish.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth and glossy.
  15. 15. Stir in edible gold luster dust until evenly incorporated.
  16. 16. Allow the glaze to cool to a pourable consistency.
  17. 17. Unmold frozen bombs and place on a wire rack.
  18. 18. Pour the golden mirror finish evenly over each bomb.
  19. 19. Garnish with toasted coconut flakes, diced mango, and edible gold flakes.
  20. 20. Serve chilled.

Notes

Ensure the bombs are completely frozen before glazing to achieve a smooth mirror finish. The gelatin must be fully dissolved to avoid streaks.

Nutrition

Find it online: https://cheerychop.com/tropical-mango-coconut-dream-bombs/