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Golden Mango Cheesecake Orbs with Liquid Passionfruit Core

Golden Mango Cheesecake Orbs with Liquid Passionfruit Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Orbs:
  • 8 oz (225 g) cream cheese, softened
  • 1 cup mango puree
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup crushed graham crackers
  • 1/2 cup white chocolate, melted
  • For the Passionfruit Core:
  • 1/2 cup passionfruit pulp
  • 1 tbsp honey
  • 1 tsp cornstarch
  • 1 tbsp water
  • For the Golden Coating:
  • 1 cup white chocolate, melted
  • 1 tsp mango powder
  • 1 tbsp coconut oil
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Small mango cubes

Instructions

  1. Combine passionfruit pulp, honey, cornstarch, and water in a small saucepan. Cook over low heat until slightly thickened.
  2. Transfer the mixture to a silicone mold or small tray and freeze until firm.
  3. In a bowl, beat cream cheese, mango puree, powdered sugar, and vanilla until smooth.
  4. Fold in crushed graham crackers and melted white chocolate.
  5. Chill the mixture for 30 minutes until easy to handle.
  6. Scoop portions of the cheesecake mixture and flatten each into a disc.
  7. Place a frozen passionfruit center in the middle and wrap the cheesecake mixture around it to form a sealed orb.
  8. Freeze the orbs for 20 minutes.
  9. Mix melted white chocolate, mango powder, and coconut oil.
  10. Dip each orb into the coating and place on a lined tray.
  11. Allow the coating to set completely.
  12. Garnish with passionfruit seeds and mango cubes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 245
  • Sugar: 19 g
  • Fat: 16 g
  • Carbohydrates: 24 g
  • Protein: 3 g