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Mango Passionfruit Glass Flowers with Coconut Cream

A stunning dessert featuring delicate mango-passionfruit flower gels with a crystal glaze, served atop a creamy coconut mascarpone filling.

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Passionfruit Glass Flowers:
  • 1 cup mango puree
  • 1/2 cup passionfruit pulp
  • 1/4 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp agar-agar powder
  • 1 cup water
  • Yellow food coloring, as needed
  • For the Coconut Cream:
  • 1/2 cup coconut cream
  • 1/2 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Crystal Glaze:
  • 1 cup clear apple juice
  • 1 tbsp sugar
  • 1 tsp agar-agar powder
  • 1 tsp edible shimmer dust
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Toasted coconut flakes
  • Edible gold flakes

Instructions

  1. 1. Combine mango puree, passionfruit pulp, sugar, lemon juice, water, and agar-agar in a saucepan.
  2. 2. Bring to a gentle boil while whisking continuously.
  3. 3. Simmer for 1 minute until fully dissolved.
  4. 4. Add a drop of yellow food coloring if desired.
  5. 5. Pour the mixture into flower-shaped silicone molds.
  6. 6. Refrigerate for 2 hours until completely set.
  7. 7. Beat coconut cream, mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  8. 8. Chill the coconut cream until ready to use.
  9. 9. Combine apple juice, sugar, and agar-agar in a saucepan.
  10. 10. Bring to a boil and simmer for 1 minute.
  11. 11. Stir in edible shimmer dust.
  12. 12. Allow the glaze to cool slightly while remaining pourable.
  13. 13. Unmold the mango passionfruit flowers onto a wire rack.
  14. 14. Spoon or brush the crystal glaze over each flower for a glass-like finish.
  15. 15. Pipe coconut cream onto serving plates or into the center of each flower.
  16. 16. Garnish with passionfruit seeds, toasted coconut flakes, and edible gold flakes.
  17. 17. Serve chilled.

Notes

Nutritional Info (per serving, serves 8): Calories: 185, Protein: 2 g, Carbohydrates: 22 g, Fat: 10 g, Fiber: 1 g, Sugar: 18 g, Sodium: 35 mg

  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 185
  • Sugar: 18 g
  • Fat: 10 g
  • Carbohydrates: 22 g
  • Protein: 2 g