Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Passionfruit Mango Crystal Jewels with Coconut Cream Center

  • Yield: 6 1x

Ingredients

Scale
  • For the Passionfruit Mango Crystal Jewels:
  • 1 cup passionfruit pulp
  • 2 cups mango puree, strained
  • 2 cups water
  • 3/4 cup sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • For the Coconut Cream Center:
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • For the Tropical Glaze:
  • 1/4 cup mango preserves
  • 1 tbsp passionfruit pulp
  • 1 tbsp honey
  • 1 tsp lime juice
  • For Garnish (optional):
  • Fresh mango cubes
  • Passionfruit seeds
  • Toasted coconut flakes

Instructions

  1. Combine passionfruit pulp, mango puree, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
  2. Pour the mixture into jewel-shaped silicone molds and refrigerate until fully set and translucent.
  3. Whip mascarpone cheese, coconut cream, powdered sugar, vanilla extract, and honey until smooth, light, and fluffy. Chill until ready to use.
  4. Carefully unmold the crystal jewels and create a small cavity in the center of each piece.
  5. Pipe the coconut cream filling into the center, creating a rich creamy core.
  6. Warm mango preserves, passionfruit pulp, honey, and lime juice until smooth and glossy. Allow to cool slightly.
  7. Brush or drizzle the tropical glaze over the jewels for a sparkling gemstone finish.
  8. Garnish with fresh mango cubes, passionfruit seeds, and toasted coconut flakes. Serve thoroughly chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 280
  • Sugar: 30g
  • Fat: 14g
  • Carbohydrates: 36g
  • Protein: 3g