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Mango Coconut Gold Geodes

A stunning dessert featuring mango coconut geode shells with a creamy coconut center, topped with a shimmering gold crystal glaze and edible gold flakes.

  • Yield: 6 1x

Ingredients

Scale
  • For the Mango Coconut Geode Shells:
  • 2 cups mango puree
  • 3/4 cup coconut milk
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lime juice
  • Pinch of salt
  • For the Coconut Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp coconut extract
  • For the Gold Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp mango puree
  • 1/2 tsp edible gold luster dust
  • 1/4 tsp edible pearl luster dust
  • Yellow food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp crushed golden rock candy crystals
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat mango puree, coconut milk, sugar, vanilla extract, lime juice, and salt until warm and smooth.
  3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Pour a thin layer of the mango mixture into geode-shaped silicone molds, coating the sides evenly.
  5. Chill until partially set.
  6. Whip mascarpone, heavy cream, powdered sugar, and coconut extract until light and fluffy.
  7. Fill each mold with the coconut cream center, leaving a small border around the edges.
  8. Cover with the remaining mango mixture and smooth the tops.
  9. Freeze for at least 4 hours until completely firm.
  10. For the gold crystal glaze, bloom gelatin in cold water for 5 minutes.
  11. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  12. Pour over white chocolate and whisk until smooth and glossy.
  13. Add mango puree, gold luster dust, pearl luster dust, and yellow food coloring until a brilliant golden finish is achieved.
  14. Allow glaze to cool until slightly thickened but still pourable.
  15. Unmold the frozen geodes and place on a wire rack.
  16. Pour the gold crystal glaze evenly over each geode.
  17. Immediately sprinkle crushed golden rock candy crystals onto selected areas to create a geode crystal effect.
  18. Allow the glaze to set before transferring to serving plates.
  19. Finish with toasted coconut flakes and edible gold flakes.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 435
  • Sugar: 34g
  • Fat: 29g
  • Carbohydrates: 40g
  • Protein: 5g