Strawberry Mango Diamond Cheesecake Domes withCrystal Glaze

Ingredients

1 cup mango purée (from fresh ripe mangos)

2 tbsp granulated sugar

1 tsp lime juice

1 tsp gelatin powder (bloomed in 1 tbsp water)

8 oz cream cheese (softened)

1/2 cup powdered sugar

1/4 cup strawberry reduction (strained strawberry purée

simmered until thick)

1/2 cup heavy cream (whipped to soft peaks)

1.5 tsp gelatin powder (bloomed in 2 tbsp water)

1 cup granulated sugar

1/2 cup water

1/2 cup light corn syrup

1/3 cup sweetened condensed milk

1 cup white chocolate chips

1.5 tbsp gelatin powder (bloomed in 1/4 cup water)

Bright pink or soft red gel food coloring

Graham cracker rounds

Edible gold flakes

Fresh mango slivers

Directions

Simmer mango purée, sugar, and lime juice for 5 minutes

; stir in bloomed gelatin until dissolved.

Pour into mini semi-sphere silicone molds and freeze for

2 hours until solid.

Beat cream cheese, powdered sugar, and strawberry

reduction until smooth; stir in melted bloomed gelatin.

Gently fold in the whipped heavy cream until the mousse

is uniform in color.

Fill diamond-shaped silicone molds halfway with the

strawberry mousse, press a frozen mango insert into the

center, and top with more mousse.

Level the tops and freeze for at least 6 hours or overnight

until rock hard.

Bring sugar, water, and corn syrup to a boil for 1 minute;

remove from heat and stir in gelatin and condensed milk.

Pour hot mixture over white chocolate chips, let sit for 2

minutes, add food coloring, then blend with an

immersion blender until perfectly smooth.

Once the glaze reaches 90°F, unmold the frozen

diamonds and place on a wire rack.

Pour the glaze over the domes to create a high-gloss

crystal finish.

Transfer onto graham cracker bases and garnish with

gold flakes and a tiny sliver of fresh mango.