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Passionfruit Mango Lava Mirror Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Mousse Layer:
  • 2 cups ripe mango, pureed
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • For the Passionfruit Lava Core:
  • 3/4 cup passionfruit pulp
  • 2 tbsp honey
  • 1 tsp cornstarch
  • 2 tbsp water
  • For the Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp yellow food coloring
  • 1 tsp orange food coloring
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Mango cubes
  • Edible gold flakes

Instructions

  1. 1. Combine passionfruit pulp, honey, cornstarch, and water in a saucepan.
  2. 2. Cook over medium heat until slightly thickened but still fluid. Cool completely.
  3. 3. Beat cream cheese, powdered sugar, vanilla extract, and mango puree until smooth.
  4. 4. Whip heavy cream to soft peaks and fold into the mango mixture.
  5. 5. Fill half-sphere molds halfway with mango mousse.
  6. 6. Add a spoonful of cooled passionfruit lava to the center of each mold.
  7. 7. Cover with remaining mousse and smooth the tops.
  8. 8. Freeze for at least 6 hours until completely firm.
  9. 9. Melt white chocolate, condensed milk, and coconut oil until smooth.
  10. 10. Divide and tint with yellow and orange coloring, then gently swirl together.
  11. 11. Unmold the frozen domes and place on a wire rack.
  12. 12. Pour the mirror glaze evenly over each dome.
  13. 13. Allow the glaze to set completely.
  14. 14. Garnish with passionfruit seeds, mango cubes, and edible gold flakes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 315
  • Sugar: 25 g
  • Fat: 21 g
  • Carbohydrates: 29 g
  • Protein: 4 g