Velvet Mango Cheesecake Orbs with Cream Burst Center

Ingredients

For the Cream Burst Center:

0.5 cup heavy cream

2 tbsp sweetened condensed milk

0.5 tsp vanilla extract

For the Mango Cheesecake:

12 oz cream cheese, softened

0.5 cup mango puree, strained

0.33 cup granulated sugar

1 tbsp fresh lime juice

1.5 tsp gelatin powder, bloomed in 2 tbsp water

For the Mango Mirror Glaze:

0.75 cup white chocolate chips

0.25 cup mango puree

0.25 cup water

0.5 cup granulated sugar

2 tsp gelatin powder, bloomed in 2 tbsp water

Bright orange gel food coloring

For Garnish (optional):

Small mint leaves

Fresh mango cubes

Directions

Whisk the heavy cream, condensed milk, and vanilla until

thickened to a soft pudding consistency. Spoon into

small silicone half-sphere molds and freeze until solid.

In a large bowl, beat the softened cream cheese and

sugar until light and fluffy. Mix in the lime juice and

mango puree.

Gently melt the bloomed gelatin in the microwave for 15

seconds. Fold it into the mango cheesecake mixture until

completely smooth.

Fill spherical silicone molds halfway with the cheesecake

mixture. Press a frozen cream center into the middle of

each. Cover with remaining cheesecake mixture and level

the tops. Freeze for at least 6 hours.

For the glaze, combine water, sugar, and mango puree in

a saucepan and bring to a simmer. Remove from heat

and stir in the bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips. Let sit

for 1 minute, then whisk or blend until smooth. Add a

drop of orange food coloring for a vibrant finish. Cool

glaze to 92°F.

Unmold the frozen cheesecake orbs onto a wire rack.

Pour the mango glaze over each sphere until fully

coated.

Let the glaze set for 5 minutes. Transfer to a serving

plate and garnish with a tiny mint leaf and a mango

cube. Thaw in the refrigerator for 2 hours before serving