Tropical Mango Coconut Layer Cubes with Crystal Finish

Ingredients

For the Coconut Cheesecake Layer:

8 oz cream cheese, softened

1/3 cup cream of coconut (sweetened, such as Coco

López)

1/4 cup powdered sugar

1/2 cup heavy cream, whipped to stiff peaks

1.5 tsp powdered gelatin dissolved in 2 tbsp water

For the Mango Passionfruit Layer:

3/4 cup mango puree

2 tbsp passionfruit juice

2 tbsp granulated sugar

1.5 tsp powdered gelatin dissolved in 2 tbsp water

For the Crystal Mirror Finish:

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/2 cup sweetened condensed milk

1 cup white chocolate chips

2 tsp powdered gelatin bloomed in 2 tbsp water

1 drop yellow gel food coloring

For Garnish:

1 tsp lime zest, finely grated

4 tiny triangles of fresh mango

Directions

Mix mango puree, passionfruit juice, and sugar in a small

saucepan over low heat until the sugar dissolves.

Stir the dissolved gelatin for the mango layer into the

warm puree, pour into the bottom of square silicone cube

molds (filling halfway), and freeze for 2 hours until set.

Beat the cream cheese, cream of coconut, and powdered

sugar until completely smooth and creamy.

Melt the gelatin for the cheesecake layer, mix it

thoroughly into the coconut cream cheese base, then

gently fold in the whipped heavy cream.

Pipe the coconut mousse directly over the frozen mango

layer in the cube molds, filling them to the top.

Smooth the surfaces with an offset spatula and freeze

the molds for at least 8 hours until rock hard.

To make the glaze, boil sugar, corn syrup, and water for 1

minute, then remove from heat and stir in the bloomed

gelatin and condensed milk.

Pour the hot liquid over the white chocolate chips and

yellow food coloring, let sit for 2 minutes, then blend with

an immersion blender until translucent and glossy.

Unmold the frozen layer cubes onto a wire cooling rack

and pour the crystal glaze over them once it cools to

93°F, ensuring the sharp cube edges are fully coated.

Transfer to serving plates and garnish the top of each

cube with a pinch of fresh lime zest and a tiny triangle of

fresh mango.