Ingredients
Scale
- For the Mango Jelly Centers:
- 3 cups ripe mango puree
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp gelatin powder
- 1/2 cup cold water
- 1 tsp vanilla extract
- For the Coconut Cream Layer:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- For the Golden Sugar Crystal Coating:
- 2 cups coarse sanding sugar
- 1/4 cup water
- 2 tbsp light corn syrup
- Gold luster dust, as needed
- 1 tsp edible pearl shimmer dust
- For Garnish (optional):
- Fresh mango cubes
- Edible gold flakes
Instructions
- Cook mango puree, granulated sugar, and lemon juice in a saucepan over medium heat until warmed through.
- Bloom gelatin in cold water for 5 minutes, then stir into the mango mixture until completely dissolved. Add vanilla extract and allow to cool slightly.
- Beat cream cheese, powdered sugar, coconut cream, and vanilla until smooth and fluffy.
- Pour half of the mango mixture into a parchment-lined square pan and chill until partially set.
- Spread the coconut cream layer evenly over the mango layer, then cover with the remaining mango mixture.
- Refrigerate for at least 4 hours until firm, then cut into irregular geode-like nugget shapes.
- In a saucepan, combine water and corn syrup and heat just until blended. Lightly brush the surface of each mango nugget with the syrup mixture.
- Mix sanding sugar with gold luster dust and pearl shimmer dust, then press onto the coated nuggets to create a sparkling crystal effect.
- Allow the sugar coating to set for 15 minutes before arranging on a serving platter.
- Garnish with fresh mango cubes and edible gold flakes before serving.
- Method: Dessert
Nutrition
- Calories: 225
- Sugar: 34g
- Fat: 8g
- Carbohydrates: 38g
- Protein: 2g