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Mango Passionfruit Jewel Rings with Vanilla Silk Filling

A dazzling tropical dessert featuring a sparkling mango-passionfruit shell and a luxurious vanilla silk center, garnished with fresh mango, passionfruit pulp, white chocolate curls, edible gold flakes, pearl dust, and micro mint leaves.

  • Yield: 6 1x

Ingredients

Scale
  • For the Jewel Ring Shell:
  • 1 cup mango puree, strained
  • 1/2 cup passionfruit juice
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp fresh lime juice
  • A few drops golden-yellow food coloring (optional)
  • Pinch of sea salt
  • For the Vanilla Silk Filling:
  • 8 oz mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp sweetened condensed milk
  • For the Passionfruit Ribbon:
  • 1/4 cup passionfruit curd
  • 1 tbsp honey
  • 1 tsp fresh lime juice
  • For Garnish (optional):
  • Fresh mango cubes
  • Passionfruit pulp
  • White chocolate curls
  • Edible gold flakes
  • Edible pearl dust
  • Micro mint leaves

Instructions

  1. Combine mango puree, passionfruit juice, water, sugar, agar-agar powder, lime juice, food coloring, and sea salt in a saucepan. Heat while stirring until completely dissolved and bring to a gentle simmer.
  2. Pour a thin layer of the mixture into ring-shaped silicone molds, rotating the molds to coat the sides. Refrigerate until partially set.
  3. In a mixing bowl, whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth, fluffy, and silky. Transfer to a piping bag.
  4. In a small bowl, stir together passionfruit curd, honey, and lime juice until glossy and smooth.
  5. Pipe the vanilla silk filling into the center of each partially set ring mold. Add a thin swirl of the passionfruit mixture through the filling to create a vibrant ribbon effect.
  6. Carefully cover with the remaining mango-passionfruit mixture and refrigerate for 4–6 hours until completely set and crystal clear.
  7. Gently unmold the jewel rings and place them on a chilled serving platter.
  8. Garnish with fresh mango cubes, passionfruit pulp, white chocolate curls, edible gold flakes, pearl dust, and micro mint leaves.
  9. Serve well chilled for a dazzling tropical dessert featuring a sparkling mango-passionfruit shell and a luxurious vanilla silk center.
  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 35g
  • Fat: 17g
  • Carbohydrates: 40g
  • Protein: 4g