Diamond Mango Coconut Mirror Bombs with CrystalGlaze

Ingredients

For the Coconut Mousse:

1 cup coconut cream (chilled, solid part only)

4 oz white chocolate, melted

1/4 cup powdered sugar

1 tsp coconut extract

3 sheets gelatin, bloomed in cold water

For the Mango Lava Center:

1 cup fresh mango puree

1 tbsp lime juice

1 tbsp granulated sugar

2 sheets gelatin, bloomed

For the Crystal Mirror Glaze:

1 1/2 cups white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

4 sheets gelatin, bloomed

1 tsp clear iridescent luster dust

For Garnish:

1 tsp toasted shredded coconut

1 small slice of fresh mango

Directions

Heat mango puree, lime juice, and sugar until simmering;

stir in 2 sheets of bloomed gelatin, pour into mini-sphere

molds, and freeze until solid.

Whisk the chilled coconut cream and powdered sugar

until thick and fluffy.

Stir the melted white chocolate, coconut extract, and 3

sheets of melted bloomed gelatin together, then gently

fold into the coconut cream.

Fill diamond-faceted silicone molds halfway with

coconut mousse, press the frozen mango center into the

middle, and cover with the remaining mousse.

Freeze the molds for at least 8 hours until completely

firm.

To make the glaze, boil water, sugar, and condensed milk

; remove from heat and whisk in 4 sheets of bloomed

gelatin and white chocolate chips until smooth.

Add the iridescent luster dust and blend with an

immersion blender, then let cool to 90°F.

Unmold the frozen diamond bombs and place them on a

wire rack.

Pour the crystal glaze over each bomb until fully coated

and glossy.

Garnish with a sprinkle of toasted coconut and a mango

slice before the glaze fully sets.