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Passionfruit Mango Crystal Bombs with Gold Core

Ingredients

Scale
  • For the Passionfruit Mango Crystal Bombs:
  • 1 cup mango puree
  • 1/2 cup passionfruit pulp
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Yellow food coloring, as needed
  • For the Gold Core:
  • 1/4 cup sweetened condensed milk
  • 2 tbsp white chocolate, melted
  • 1 tbsp honey
  • 1/2 tsp edible gold luster dust
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • For Garnish (optional):
  • Fresh mango cubes
  • Edible gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, vanilla extract, mango puree, and passionfruit pulp until smooth.
  3. Melt the bloomed gelatin and stir into the fruit mixture.
  4. Whip heavy cream to soft peaks and gently fold into the mixture.
  5. Add a drop of yellow food coloring if desired for a brighter color.
  6. Combine condensed milk, melted white chocolate, honey, and gold luster dust until smooth.
  7. Spoon the gold core mixture into small silicone molds and freeze until firm.
  8. Fill sphere molds halfway with the mango passionfruit mixture.
  9. Place a frozen gold core in the center of each mold.
  10. Cover with the remaining mixture and smooth the tops.
  11. Freeze for at least 5 hours or until completely firm.
  12. Bloom gelatin for the glaze.
  13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. Pour over white chocolate and mix until smooth and glossy.
  15. Stir in clear edible shimmer dust and allow the glaze to cool slightly.
  16. Unmold the frozen bombs and place on a wire rack.
  17. Pour the crystal glaze evenly over each bomb.
  18. Garnish with fresh mango cubes and edible gold flakes.
  19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 350
  • Sugar: 28 g
  • Fat: 24 g
  • Carbohydrates: 32 g
  • Protein: 4 g