Mango Passionfruit Mousse Recipes

MANGO-PASSIONFRUIT MARGARITA

Steps:

• Muddle the agave and half of Fresno slices in a cocktail shaker. Fill the shaker with ice and add the tequila, mango juice, passionfruit juice, orange liqueur and lime juice. Shake vigorously to combine. Strain into a glass over a large ice cube. Garnish with a Fresno slice.

MANGO & PASSIONFRUIT MOUSSE

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).

PASSIONFRUIT MOUSSE CAKE

Steps:

• Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
• Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
• Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
• Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
• Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
• Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
• Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.

MANGO BASIL MOUSSE WITH PASSION FRUIT

Steps:

• Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
• Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.