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Diamond Mango Passionfruit Mirror Domes

Elegant individual desserts featuring a mango mousse dome with a passionfruit center, almond biscuit base, and a glossy diamond mirror glaze.

  • Total Time: 4 hours (includes freezing)
  • Yield: 10 1x

Ingredients

Scale
  • For the Mango Mousse:
  • 2 1/2 cups mango puree
  • 1/3 cup granulated sugar
  • 1 tbsp lime juice
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • 1 cup heavy cream
  • For the Passionfruit Center:
  • 3/4 cup passionfruit pulp
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Almond Biscuit Base:
  • 1 1/2 cups almond cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 1 tbsp brown sugar
  • For the Diamond Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp water
  • Yellow gel food coloring
  • 1 tsp edible pearl shimmer dust
  • For Garnish (optional):
  • Fresh mango cubes
  • Passionfruit seeds
  • Edible silver flakes

Instructions

  1. Combine almond cookie crumbs, melted butter, and brown sugar. Press into the bottoms of silicone dome molds and chill until firm.
  2. In a small saucepan, cook passionfruit pulp, sugar, cornstarch, and water until slightly thickened. Cool completely, then freeze in small portions to create the center inserts.
  3. Warm mango puree with sugar and lime juice until smooth. Stir in vanilla extract.
  4. Bloom gelatin in cold water for 5 minutes, then dissolve into the warm mango mixture. Allow to cool slightly.
  5. Whip heavy cream to soft peaks and gently fold into the mango mixture to form a light mousse.
  6. Fill each dome mold halfway with mango mousse, place a frozen passionfruit center in the middle, and cover with more mousse. Freeze until completely firm.
  7. Bloom gelatin for the glaze, then combine with melted white chocolate, condensed milk, and water until smooth.
  8. Tint the glaze with yellow food coloring and pearl shimmer dust to create a glossy diamond-like finish.
  9. Unmold the frozen domes and place them on a wire rack. Pour the mirror glaze evenly over each dome until fully coated.
  10. Garnish with mango cubes, passionfruit seeds, and edible silver flakes before serving.

Notes

The glaze should be poured at around 90°F (32°C) for best results. Domes must be fully frozen before glazing.

  • Author: Chef Stella
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: French-inspired

Nutrition

  • Calories: 335
  • Sugar: 25g
  • Fat: 21g
  • Carbohydrates: 31g
  • Protein: 4g