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.
Notes
Serve with chocolate chip financiers or chocolate macarons from my books - or simply a few dark or milk chocolates
Keyword exotic fruit dessert recipes, mango dessert recipes, passion fruit recipes