Mango Churro Cheesecake Dip & Biscuit Bombs

Fluffy mango cheesecake dip meets crispy cinnamon sugar–Tajín biscuit bombs, fried to golden perfection and served skewer-style in a mason jar for the ultimate showstopper dessert.

Yield: 20 bombs
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Deep fryer or Dutch oven

Ingredients

• 1 (8 oz) block cream cheese, softened

• 1 7 oz jar marshmallow

• ½ cup mango purée

• ½ cup finely diced fresh mango

• Zest of ½ lime

• Pinch of kosher salt

• ½ tsp cinnamon

• splash of vanilla

• ½ cup Cool Whip

• 2–3 tbsp Mango Habanero Jelly, warmed with lime juice or water

  Garnish: Tajín, lime zest, toasted coconut, fresh mango, or mint sprigs

• 1 can Pillsbury Grands Jr. biscuits

• ½ cup granulated sugar

• 2 tsp ground cinnamon

• 1½ tbsp Tajín

• 2–3 tbsp melted butter

• Vegetable oil for frying

• Wooden skewers for serving

• Raw sugar or brown sugar for anchoring skewers in mason jar

Directions

1. Make the Mango Cheesecake Dip: Beat cream cheese and marshmallow cream until smooth and fluffy. Mix in mango purée, lime zest, salt, and optional cinnamon or vanilla. Fold in diced mango and/or Cool Whip if using. Spoon into a serving bowl and chill (or serve room temp). Drizzle warmed Mango Habanero Jelly over the top and garnish with Tajín, lime zest, mango chunks, or mint.

2. Prepare and Fry the Biscuit Bombs: Separate biscuits and cut each in half (or quarters if using large Grands). Roll each piece into a tight ball (about ¾”); they’ll puff to ~1–1½” when fried. Heat oil in a deep skillet or Dutch oven to 350–360°F. In a bowl or paper bag, mix sugar, cinnamon, and Tajín. Fry a few balls at a time for 1½–2 minutes, turning to brown evenly. Drain briefly on paper towels. While still warm, toss in cinnamon-sugar-Tajín mixture.

3. Serving & Plating: Skewer 2–3 biscuit bombs per wooden stick. Fill a mason jar with raw or brown sugar and anchor the skewers upright for a churro bouquet.

4. Serve the cheesecake dip in a clear bowl with toppings:

   Mango chunks

   Jelly drizzle

   Mint sprig

   Sprinkle of Tajín

   Place everything on a wooden board or tray for rustic flair.

   Optional: Serve extra Mango Habanero Jelly on the side for dunking or drizzling