Ingredients
Scale
- For the Mango Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup mango purée
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- For the Mango Center:
- 1 cup ripe mango, finely diced
- 2 tbsp granulated sugar
- 1 tsp lime juice
- For the Biscuit Base:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- For the Crystal Mirror Glaze:
- 10 oz (280 g) white chocolate, melted
- 2 tbsp sweetened condensed milk
- 1 tbsp coconut oil
- 1 tsp edible gold luster dust
- For Garnish (optional):
- Fresh mango cubes
- Edible gold flakes
Instructions
- Mix the graham cracker crumbs and melted butter until evenly combined.
- Press the mixture into silicone dome molds to form a thin base layer and chill for 15 minutes.
- In a small saucepan, combine diced mango, sugar, and lime juice.
- Cook for 3–4 minutes until the mango softens slightly. Cool completely.
- Beat cream cheese, powdered sugar, mango purée, and vanilla extract until smooth.
- Whip the heavy cream to soft peaks and gently fold it into the mango cheesecake mixture.
- Fill each mold halfway with the cheesecake filling.
- Add a spoonful of the cooled mango center to each mold.
- Cover with the remaining filling and smooth the tops.
- Freeze for at least 3 hours until fully set.
- Combine melted white chocolate, condensed milk, coconut oil, and gold luster dust until glossy and smooth.
- Unmold the frozen domes and place on a wire rack.
- Pour the crystal mirror glaze evenly over each dome.
- Garnish with fresh mango cubes and edible gold flakes if desired.
- Chill for 20 minutes before serving.
Nutrition
- Calories: 330
- Sugar: 22 g
- Fat: 23 g
- Carbohydrates: 27 g
- Protein: 4 g