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Diamond Mango Habanero Prism Hearts

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Habanero Filling:
  • 2 cups ripe mango, finely diced
  • 1 habanero pepper, seeded and finely minced
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp cornstarch
  • 2 tbsp water
  • For the Cream Cheese Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • For the Crystal Glaze:
  • 1 cup clear white grape juice
  • 1 tbsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 tbsp honey
  • 1 tsp lime juice
  • For Garnish (optional):
  • Small mango cubes
  • Lime zest curls
  • Edible crystal sugar

Instructions

  1. Combine mango, habanero, honey, lime juice, cornstarch, and water in a saucepan.
  2. Cook over medium heat until thickened and glossy. Cool completely.
  3. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  5. Fill heart-shaped prism molds halfway with the cream mixture.
  6. Add a spoonful of mango habanero filling to the center of each mold.
  7. Cover with remaining cream mixture and smooth the tops.
  8. Freeze for at least 4–6 hours until firm.
  9. Bloom gelatin in cold water for 5 minutes.
  10. Warm white grape juice and honey, then dissolve the gelatin completely. Stir in lime juice.
  11. Cool the glaze until slightly thickened but still pourable.
  12. Unmold the frozen hearts and place on a wire rack.
  13. Pour the crystal glaze evenly over each heart to create a diamond-like finish.
  14. Allow the glaze to set completely.
  15. Garnish with mango cubes, lime zest curls, and edible crystal sugar before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 245
  • Sugar: 21 g
  • Fat: 15 g
  • Carbohydrates: 24 g
  • Protein: 3 g