Description
A delicious fusion of creamy cheesecake and spicy mango glaze, served in flaky croissants.
Ingredients
Scale
- 6 large butter croissants (store-bought or homemade)
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- ½ tsp vanilla extract
- ½ cup (120 ml) heavy cream, whipped to soft peaks
- 1 cup mango purée (fresh or canned)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1–2 tsp finely diced jalapeño (adjust to heat preference)
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
- Sliced fresh jalapeños (optional, for extra kick)
Instructions
- Make the Cheesecake Filling: In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in whipped cream until light and fluffy. Chill until ready to use.
- Make the Spicy Mango Glaze: In a saucepan, combine mango purée, sugar, lemon juice, and diced jalapeño. Cook over medium heat for 5–7 minutes, stirring, until slightly thickened. Stir in cornstarch slurry and cook 1–2 more minutes until glossy. Let cool slightly before using.
- Assemble the Croissants: Slice croissants in half horizontally. Pipe or spoon cheesecake filling into the center. Drizzle spicy mango glaze generously over the top. Garnish with a thin jalapeño slice for presentation.
Notes
- Adjust the amount of jalapeño in the glaze based on your heat preference.
- For a sweeter glaze, increase the sugar in the mango glaze.
- These croissants are best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg