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

Tropical Mango Lychee Crystal Pyramids with Cream Filling

Beautiful pyramid-shaped dessert with a mango lychee mousse, creamy center, and glossy crystal glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Lychee Mousse:
  • 1 cup mango puree
  • 3/4 cup lychee puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Cream Filling:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Yellow food coloring, as needed
  • Pearl shimmer dust, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh lychee pieces
  • Mango cubes
  • White chocolate curls

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in mango puree, lychee puree, and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the fruit mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth for the cream filling.
  7. 7. Pipe the cream filling into small pyramid-shaped molds and freeze until firm.
  8. 8. Fill pyramid molds halfway with the mango lychee mousse.
  9. 9. Place a frozen cream filling into the center of each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, yellow food coloring, and pearl shimmer dust until smooth and glossy.
  12. 12. Unmold the frozen pyramids and place on a wire rack.
  13. 13. Pour the crystal glaze evenly over each pyramid.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into pyramid-shaped bases.
  15. 15. Place each glazed pyramid onto a prepared base.
  16. 16. Garnish with fresh lychee pieces, mango cubes, and white chocolate curls.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Sugar: 33 g
  • Fat: 29 g
  • Carbohydrates: 39 g
  • Protein: 6 g