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Mango Vanilla Mirror Bombs with Coconut Cream Center

Decadent mango and vanilla mousse bombs with a hidden coconut cream center, coated in a glossy mirror glaze and garnished with mango, coconut, and gold flakes.

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Vanilla Mousse:
  • 2 cups mango puree
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Coconut Cream Center:
  • 3/4 cup coconut cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2 drops yellow food coloring (optional)
  • For Garnish (optional):
  • Fresh mango cubes
  • Toasted coconut flakes
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into sphere molds as a base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the coconut cream center in cold water for 5 minutes.
  3. 3. Warm the coconut cream slightly and stir in the gelatin until dissolved. Mix in powdered sugar and vanilla.
  4. 4. Pour into small silicone inserts and freeze until firm.
  5. 5. Bloom gelatin for the mango mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, sugar, vanilla extract, and mango puree until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then stir into the mango mixture.
  8. 8. Whip the remaining cream to soft peaks and fold into the mango mixture.
  9. 9. Fill molds halfway with mousse, place a frozen coconut cream center in each, and cover with remaining mousse.
  10. 10. Freeze for at least 6 hours or until completely firm.
  11. 11. Bloom gelatin for the mirror glaze in cold water.
  12. 12. Heat sugar, water, and condensed milk until steaming.
  13. 13. Remove from heat and stir in the gelatin and white chocolate until smooth.
  14. 14. Add vanilla extract and optional food coloring. Cool glaze to about 90°F (32°C).
  15. 15. Unmold frozen bombs and place on a wire rack.
  16. 16. Pour mirror glaze evenly over each bomb until fully coated.
  17. 17. Refrigerate for 30 minutes before serving.
  18. 18. Garnish with mango cubes, toasted coconut flakes, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 34 g
  • Fat: 19 g
  • Carbohydrates: 39 g
  • Protein: 4 g