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Golden Mango Passionfruit Geode Hearts

Golden Mango Passionfruit Geode Hearts are a stunning dessert featuring a creamy mascarpone center surrounded by a mango passionfruit shell, topped with a shimmering geode crystal glaze and edible gold flakes.

  • Yield: 6 1x

Ingredients

Scale
  • For the Mango Passionfruit Heart Shells:
  • 2 cups mango puree
  • 1/2 cup passionfruit puree
  • 1/2 cup coconut milk
  • 1/3 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Creamy Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Geode Crystal Layer:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp passionfruit puree
  • Yellow food coloring as needed
  • Orange food coloring as needed
  • For Garnish (optional):
  • 2 tbsp crushed rock candy crystals
  • 1 tbsp edible gold flakes
  • 1 tbsp toasted coconut flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat mango puree, passionfruit puree, coconut milk, sugar, salt, and lemon juice until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
  3. Pour a thin layer of the mango passionfruit mixture into heart-shaped silicone molds, coating the sides evenly. Chill until partially set.
  4. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  5. Fill the center of each heart with the cream mixture, leaving a small border around the edges.
  6. Cover with remaining mango passionfruit mixture and freeze for at least 4 hours until fully firm.
  7. For the crystal layer, bloom gelatin in cold water for 5 minutes.
  8. Heat sugar, water, and corn syrup until fully dissolved and clear. Remove from heat and stir in gelatin until smooth.
  9. Add passionfruit puree and swirl in yellow and orange coloring to create a golden geode effect.
  10. Allow glaze to cool until thick but pourable.
  11. Unmold frozen hearts and place on a wire rack. Pour crystal glaze evenly over each heart.
  12. Let excess drip off, then transfer to serving plates.
  13. Finish with crushed rock candy crystals, edible gold flakes, and toasted coconut flakes.
  14. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 405
  • Sugar: 36g
  • Fat: 24g
  • Carbohydrates: 44g
  • Protein: 5g