Ingredients
Scale
- For the Golden Mango Sunburst Gems:
- 2 cups mango puree, strained
- 1 cup mango nectar
- 1 1/2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lime juice
- 1/4 tsp salt
- For the Passionfruit Core:
- 1/2 cup passionfruit pulp
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp water
- For the Tropical Glaze:
- 1/4 cup mango preserves
- 1 tbsp passionfruit pulp
- 1 tbsp honey
- 1 tsp lime juice
- For Garnish (optional):
- Fresh mango cubes
- Passionfruit seeds
- Edible gold dust
Instructions
- Combine mango puree, mango nectar, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- In a separate saucepan, combine passionfruit pulp and honey. Stir together cornstarch and water, add to the mixture, and cook until thickened. Let cool completely.
- Pour a thin layer of the mango mixture into sunburst-shaped silicone molds and refrigerate until slightly set.
- Place a small spoonful of the passionfruit filling in the center of each mold. Cover with the remaining mango mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the sunburst gems onto a serving platter.
- Warm mango preserves, passionfruit pulp, honey, and lime juice until smooth and glossy. Allow to cool slightly.
- Brush the gems with the tropical glaze for a radiant gemstone finish.
- Garnish with fresh mango cubes, passionfruit seeds, and a light dusting of edible gold dust. Serve thoroughly chilled.
Nutrition
- Calories: 220
- Sugar: 49g
- Fat: 0g
- Carbohydrates: 55g
- Protein: 1g