Passion fruit mango creams are one of favourite passion fruit recipes, so easy to rustle up at the last minute. A touch of the exotic, they're also reduced in sugar and partner well with chocolate.
Perfect Passion Fruit Dessert to Accompany Chocolate
As I'd bought a bag of dark chocolate fritures (French chocolates in the shape of fish and seafood) for April Fool's Day, I couldn't help thinking of the gorgeous pairing of chocolate with passion fruit and mango.
Passion Fruit Mango Creams - the Recipe
This recipe was totally inspired by William Ledeuil, French chef at Paris's Michelin star restaurant, Ze Kitchen Galerie. Chef Ledeuil specialises in French food with Asian influences. What I love about his desserts is that they're slightly acidic and low in sugar.
The flavour combinations he uses are also intriguing - such as this wasabi ice cream with vanilla and pistachio. This latter recipe was so impressive in his restaurant that I made macarons to accompany them which won a local French pâtisserie competition just outside Paris before my first book was published.
For this dessert the chef uses a fresh vanilla pod and lemon grass (citronnelle) but I've made a quicker version with powdered vanilla (or vanilla extract) and fragrant limes.
More Passion Fruit Recipes
When in season, fresh passion fruit is absolutely delicious served in the following recipes. Don't forget I also have exotic passion fruit macarons in my first book, Mad About Macarons!
- Chocolate Mousse with Passion Fruit;
- Raspberry and Passion Fruit Macaron Filling;
- Milk chocolate and passion fruit crème brûlée;
What to Serve with Passion Fruit Desserts
Any good quality chocolate goes well with this dessert. The lime and passion fruit give it that gorgeous acidity that combines so well together.
Here I added my favourite Tigrés (financier teacakes with chocolate chips baked in savarin moulds and topped/filled with chocolate ganache). The full recipe is in my 2nd French pâtisserie book, Teatime in Paris.
These creams are perfect served with dark chocolate disks with fruit and nuts, known as French mendiants.
For dessert, I love to serve small portions in verrine glasses, so this would be ideal served equally with these chocolate and passion fruit mousse.
Recipe for Passion Fruit Mango Creams
Passion Fruit Mango Creams
Mango & Lime Base
- 2 Sweet, ripe mangoes
- 1 Organic lime (unwaxed) juice and zest
Passion Fruit Cream
- 4 Passion fruit
- 75 g (3oz) Icing (confectioner's) sugar
- ¼ teaspoon Vanilla powder or few drops of extract
- 150 ml (5.5fl oz) Whipping cream 30% fat
Mango & Lime Base
- Cut the mango in two vertically next to the stone, cut off the skin and chop the fruit into small pieces. Place in a bowl. Zest the lime (about 2 strands of 2-3 cm) and set aside. Squeeze out the juice and add it to the mango. Refrigerate. Also refrigerate a large bowl for whipping the cream later.
Passion Fruit Cream
- Place a sieve over a saucepan and press through the pulp of 2 of the passion fruits. Discard the seeds. Add the remaining passion fruit (seeds included), the sugar and the lime zest. Bring to a brief boil then simmer for 10 mins. Set aside to cool then refrigerate. Once cool, remove the zest.
- Whip the cream in the chilled bowl using an electric (hand or standing) whisk, adding the sugar. When thickened, add the cooled passion fruit mixture, and whip it into the cream. incorporate.
- Spoon the mango lime salad into glasses then top with the passion fruit cream.
Perfect for our Easter party Jill especially when it's a no bake dessert. Thanks for the explanation of the chocolate fish. I'm going to decorate mine with tiny chocolate eggs. Looking forward to reading your Easter blog.
So glad you'll be making this, Thomasina!
Christina | Christina's Cucina
Saw these lovely creations on Facebook, Jill! What a delightful and playful dessert which is absolutely perfect for April Fool's Day! You are so good about celebrating each holiday, or fun day with an appropriate sweet!
Hopefully this is for any time of year, Christina - and even with the April fishes in the chocolate windows, they're still continuing well into Easter. Thanks so much for popping in.
When your post showed up in my email, I wondered if there would be an April Fools angle 🙂 This layered dessert looks awesome and chocolate fish are the perfect garnish for both April Fools and Easter!!
You know, Liz? I never even thought about posting a spoof but next year, who knows? Thanks for popping by! Have a wonderful Easter.