Ingredients
Scale
- For the Mango Coconut Cheesecake Shell:
- 16 oz cream cheese, softened
- 1 cup mango puree
- 1/2 cup powdered sugar
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 cup whipped cream
- For the Golden Heart Center:
- 1/2 cup mango puree
- 2 tbsp honey
- 1 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp edible gold luster dust
- For the Crystal Coating:
- 12 oz white chocolate, finely chopped
- 1 tbsp coconut oil
- 1 tsp edible pearl shimmer dust
- Yellow gel food coloring, as needed
- For Garnish (optional):
- Toasted coconut flakes
- Fresh mango cubes
- Edible gold flakes
Instructions
- Bloom gelatin for the golden heart center in cold water for 5 minutes. Warm the mango puree and honey, stir in the gelatin until dissolved, then mix in the gold luster dust. Pour into small silicone molds and freeze until solid.
- Bloom gelatin for the cheesecake shell in cold water for 5 minutes.
- Beat cream cheese, mango puree, powdered sugar, coconut cream, and vanilla extract until smooth.
- Dissolve the bloomed gelatin and mix it into the cheesecake mixture.
- Fold in the whipped cream until light and airy.
- Fill silicone sphere molds halfway with the cheesecake mixture. Place a frozen golden heart center into each cavity and cover with more cheesecake mixture.
- Freeze until completely firm.
- Melt white chocolate with coconut oil until smooth. Stir in pearl shimmer dust and a small amount of yellow food coloring to create a crystal-like finish.
- Unmold the frozen cheesecake bombs and coat evenly with the crystal coating.
- Allow the coating to set, then garnish with toasted coconut flakes, fresh mango cubes, and edible gold flakes before serving.
Nutrition
- Calories: 345
- Sugar: 22g
- Fat: 24g
- Carbohydrates: 26g
- Protein: 5g