Mango Passion Fruit Confit Recipes

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MANGO PASSION FRUIT CRUMBLE



Mango Passion Fruit Crumble image

I live in Cambodia, and from January to May the markets are always full of ripe juicy mangoes. The problem is, I've never really found a way to use them in a dessert. So when I was looking at a recipe for an apple crumble I decided to substitute the apple with mango and with a few of my own alterations, it's been a family favorite! The passion fruit really brings that extra tangy taste to the mangoes. Serve this dish with vanilla ice cream or even some plain youghurt, it's delicious.

Provided by Kali

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

¾ cup all-purpose flour
⅓ cup brown sugar
6 tablespoons cold butter
⅔ cup rolled oats
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 ripe mangoes - peeled, pitted, and cubed
2 passion fruit, pulp removed
1 tablespoon lime juice
1 pinch ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
  • Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
  • Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 61.5 g, Cholesterol 45.8 mg, Fat 18.8 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.3 g, Sodium 133.4 mg, Sugar 30.5 g

MANGO PASSION FRUIT CONFIT



Mango Passion Fruit Confit image

Categories     Fruit

Number Of Ingredients 5

136 g Frozen Mango purée
91 g Frozen Passion Fruit purée
23 g Sugar
3 g NH Pectin
10 Gelatin Mass

Steps:

  • Mix the sugar, pectin and the Agar Agar together
  • Heat the purees to 45° C/113° F, then add the sugar and the pectin
  • Bring to a full boil
  • Remove from the heat and add the gelatin mass
  • Cool and store in the refrigerator until use

MANGO & PASSION FRUIT FOOL



Mango & passion fruit fool image

You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal

Provided by Good Food team

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 4

2 large ripe mangoes
4 passion fruits , halved
2 x 150g/5oz tubs Greek yogurt (use low-fat if you prefer)
juice 1 lime

Steps:

  • Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
  • Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
  • Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

MANGO-PASSIONFRUIT MOJITOS



Mango-Passionfruit Mojitos image

A tasty riff on the mojito, this gorgeous cocktail adds tropical flavors to the traditional rum-based drink. Puréed mango brings a lush texture and rounded fruit flavor, while store-bought passionfruit juice introduces a clean and refreshing tartness; a sprinkle of specialty coconut-sea salt over the ice cubes adds crunch and balance.

Provided by Shira Bocar

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 15m

Number Of Ingredients 10

20 fresh mint leaves, plus sprigs for serving
1 ripe mango, peeled, pitted, and chopped (1 cup)
1/2 cup passion-fruit juice, such as Ceres
1/4 cup simple syrup
1/4 cup fresh lime juice
1/2 cup dark rum, preferably Sparrow's
1/2 cup white rum, preferably SLR
2 cups ice
Passion-fruit seeds, for serving (optional)
Grenadine Sea Salt Bequia Blend coconut sea salt (optional, see cook's note), for serving

Steps:

  • In each of 4 sturdy glasses, muddle 5 mint leaves until they start to break down, a few seconds. In a blender, purée mango, passion-fruit juice, simple syrup, lime juice, and 1/2 cup water. Stir in both rums.
  • Fill glasses with ice; top with cocktail. Garnish each glass with passion-fruit seeds (if using) and a mint sprig. Sprinkle ice cubes with a pinch of sea salt; serve.

MANGO & PASSIONFRUIT MOUSSE



Mango & Passionfruit Mousse image

From Nov./Dec. 2007 issue of Australian Recipe+ Magazine. Do not include chill time (overnight). Can use 500 grams of frozen mango and puree to use. Ensure gelatine and puree are at equal temperature to prevent lumps when combining. Mousse best made day before serving.

Provided by ImPat

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon unflavored gelatin (plain)
1/3 cup water (boiled)
2 cups mango pulp (puree)
1/3 cup passion fruit pulp, plus extra
passion fruit pulp, to garnish
2 tablespoons mango liqueur (optional)
2 egg whites
1/4 cup caster sugar
1/2 cup thickened cream
wafer biscuit (thin cookies to serve)

Steps:

  • Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
  • Place pulp and liqueur (if using) in a large bowl and stir to combine.
  • Stir in gelatine mixture.
  • Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
  • Beat cream in a separate bowl to soft peaks.
  • Fold cream into fruit mixture.
  • Then fold cream and fruit mixture into the meringue (egg white) mix.
  • Pour into 8 x 3/4 cup capacity serving dishes or glasses.
  • Chill until set (overnight is best) or make first thing to serve that night.
  • Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).

Nutrition Facts : Calories 119.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 24.8, Carbohydrate 16, Fiber 1.8, Sugar 13.5, Protein 2.4

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