Golden Mango Pistachio Cheesecake Domes with GlassGlaze

Ingredients

For the Pistachio Crust:

3/4 cup roasted pistachios, finely ground

1/2 cup graham cracker crumbs

3 tbsp unsalted butter, melted

1 tbsp granulated sugar

For the Mango Cheesecake:

12 oz cream cheese, softened

1/2 cup mango puree, strained

1/3 cup granulated sugar

1/2 cup heavy cream

1 tsp vanilla extract

1 1/2 tsp powdered gelatin

2 tbsp cold water

For the Glass Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp powdered gelatin

3 tbsp cold water (to bloom)

1/2 tsp golden yellow food coloring gel

For Garnish:

1 tsp crushed pistachios

Small slivers of fresh mango

Directions

Combine ground pistachios, graham crumbs, sugar, and

melted butter. Press firmly into 3-inch circles on a

parchment-lined tray and chill until firm.

Bloom 1 1/2 tsp gelatin in 2 tbsp cold water for 5

minutes, then melt briefly in the microwave.

Beat cream cheese and sugar until smooth. Add mango

puree, vanilla, and the melted gelatin.

Whip heavy cream to stiff peaks and gently fold into the

mango mixture.

Pipe the mixture into silicone dome molds, leaving a

small space at the top. Press the chilled pistachio crust

circles onto the base of each dome.

Freeze the domes for at least 6 hours until completely

solid.

For the glaze, bloom 1 tbsp gelatin in 3 tbsp cold water.

Simmer water, sugar, and condensed milk in a saucepan

over medium heat. Remove from heat and stir in the

bloomed gelatin.

Pour the hot liquid over white chocolate chips and let sit

for 2 minutes. Add yellow food coloring and whisk until

perfectly smooth and glossy.

Strain the glaze through a fine-mesh sieve and let cool to

90°F.

Unmold the frozen domes onto a wire rack. Pour the

glass glaze over each dome in a circular motion until

fully coated.

Garnish with crushed pistachios at the base and a

mango sliver on top. Thaw in the refrigerator for 2 hours

before serving.