Description
This tropical dessert combines sweet mango, tart passion fruit, and creamy coconut for a refreshing treat that’s easy to prepare.
Ingredients
Scale
- 3 ripe mangoes, peeled and chopped (or about 3 cups mango puree)
- 1 cup passion fruit pulp (fresh or thawed frozen)
- 1 can (13.5 oz) coconut cream (or full-fat coconut milk)
- 1 cup heavy cream (optional)
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 tbsp gelatin (or agar-agar for vegan set)
- Juice of half a lime
- Pinch of salt
Instructions
- Puree the mango flesh until smooth. Reserve 1/2 cup for garnish if desired.
- Heat 1/4 cup of the mango puree with 1/4 cup sugar until warm. Dissolve the gelatin in the warm puree.
- Whip the heavy cream until soft peaks form, then fold in the mango puree and vanilla gently. Pour into molds or serving glasses and chill until set (about 60–120 minutes).
- Combine passion fruit pulp, 1/3 cup sugar, and lime juice in a saucepan over medium heat.
- Whisk in 2 egg yolks (or cornstarch slurry for egg-free) and stir constantly until thickened. Strain if desired.
- Let cool, then spoon a generous layer over the chilled mango mousse and return to fridge to set.
- Chill the coconut cream overnight, scoop out the thick part.
- Whip the thick coconut cream with a tablespoon of sugar and a splash of vanilla until fluffy.
- Dollop or pipe the coconut cream over the passion fruit layer. Garnish with reserved mango, zest, or toasted coconut.
Notes
You can replace gelatin with agar-agar for a vegan option. Make ahead by assembling the day before and keep chilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg