Ingredients
Scale
- For the Jalapeño Mango Filling:
- 2 cups ripe mango, finely diced
- 1 jalapeño, finely minced
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp cornstarch
- 2 tbsp water
- For the Smoked Gouda Cream:
- 8 oz (225 g) cream cheese, softened
- 4 oz (115 g) smoked Gouda, finely grated
- 1/2 cup heavy cream
- 2 tbsp honey
- 1/4 tsp salt
- For the Golden Glaze:
- 1 cup white chocolate, melted
- 1 tbsp coconut oil
- 1 tsp smoked paprika
- For Garnish (optional):
- Thin jalapeño slices
- Finely diced mango
- Fresh cilantro leaves
Instructions
- Combine mango, jalapeño, honey, lime juice, cornstarch, and water in a saucepan.
- Cook over medium heat until thickened and jam-like. Cool completely.
- Beat cream cheese, smoked Gouda, honey, and salt until smooth.
- Whip heavy cream to soft peaks and fold into the cheese mixture.
- Fill half-sphere molds halfway with the smoked Gouda cream.
- Add a spoonful of the jalapeño mango filling to the center of each mold.
- Cover with the remaining cream mixture and smooth the tops.
- Freeze for at least 4 hours until firm.
- Mix melted white chocolate, coconut oil, and smoked paprika until smooth.
- Unmold the domes and place on a wire rack.
- Coat each dome with the glaze and allow it to set completely.
- Garnish with jalapeño slices, diced mango, and cilantro before serving.
Notes
For best results, ensure the domes are fully frozen before glazing. The garnish is optional but adds a fresh contrast.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Appetizer/Dessert
- Cuisine: American
Nutrition
- Calories: 295
- Sugar: 17 g
- Fat: 21 g
- Carbohydrates: 20 g
- Protein: 7 g