Description
A refreshing dessert featuring layers of creamy coconut and tangy mango, frozen into elegant cubes with a glossy crystal finish. Perfect for a tropical-themed party or a light, elegant treat.
Ingredients
Scale
For the Crust:
- 2 large ripe mangoes, peeled and diced
- 1 can (14 oz) coconut cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons honey
- 1 tablespoon lime juice
- For crystal finish: 1/2 cup simple syrup, 1 tablespoon gelatin powder
- Optional: edible glitter or gold leaf for decoration
Instructions
1. Prepare the Crust:
- Puree the mango chunks in a blender until smooth. Add honey and lime juice, blend briefly. Set aside.
- In a separate bowl, whisk together coconut cream, powdered sugar, and shredded coconut until smooth and creamy.
- Line a 9×5 inch loaf pan with plastic wrap, leaving overhang on sides.
- Pour half of the mango puree into the pan, spreading evenly. Freeze for 20 minutes until firm.
- Gently pour the coconut mixture over the frozen mango layer. Freeze for 30 minutes until set.
- Pour remaining mango puree over the coconut layer, spreading evenly. Freeze for at least 4 hours or until fully solid.
- For crystal finish: Dissolve gelatin in 2 tablespoons cold water, let bloom for 5 minutes. Heat simple syrup until warm, stir in gelatin until dissolved. Let cool slightly.
- Unmold the frozen block, cut into 1-inch cubes. Dip each cube into the gelatin syrup briefly, set on a wire rack to drip and set. Sprinkle with edible glitter if desired.
- Keep frozen until serving. For best texture, let sit at room temperature for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For a less sweet version, reduce honey and powdered sugar. Ensure gelatin is fully dissolved to avoid lumps. Edible glitter is optional but adds a beautiful crystal effect.