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Mango passion recipe

Mango passion recipe


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  • Recipes
  • Dish type
  • Drink
  • Smoothie
  • Mango smoothie

This amazing smoothie will be great anytime of the day and anytime of the year. I use fresh fruit for a more natural and fresh flavour but you could use frozen fruits.


Nottinghamshire, England, UK

2 people made this

IngredientsMakes: 1 large smoothie

  • 1 large ripe mango, chopped
  • 5 to 6 strawberries, quartered
  • 1 splash apple juice
  • 2 tablespoons Greek yoghurt

MethodPrep:10min ›Ready in:10min

  1. Blend all ingredients for roughly 30 seconds in a blender until smooth. Glass is not recommended as this is so tasty you'll drink it from the blender jug. Enjoy!

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Mango & Passion Fruit Mochi

After Chocolate Mochi, it’s time to give mochi a tropical twist!

This mochi features fresh mango enclosed in a white chocolate coconut cream and wrapped with a soft and chewy passion fruit skin! The perfect summer mochi!

First, we start by preparing the white chocolate coconut ganache. It requires just 2 ingredients! Coconut milk and vegan white chocolate. We simply bring the coconut milk to a boil and then pour it over the white chocolate. Whisk until melted and fully combined, and chill in the refrigerator until firmer.

In the meantime, scoop out small balls of fresh mango using a measuring teaspoon. Place on a plate and transfer to the freezer. You don’t want your mango to be too ripe or you won’t be able to make nice balls.

Then we have the passion fruit mochi dough, that also needs to be refrigerated for a few hours, or overnight. Cold dough is much easier to work with as it’s less sticky.

To make it, combine glutinous rice flour, sugar, passion fruit juice, and half a teaspoon of coconut oil. Mix everything until well combined and transfer to a bowl. Steam for about 20 minutes, let it cool, wrap in plastic film and chill in the refrigerator.

Once the dough is cold, the ganache firmer and the mango balls are frozen, it’s time to assemble! I’m not going to lie, this is the hardest part of the recipe and it requires some practice.

First, you want to cover each mango balls with the white chocolate ganache. To do that, use a spoon to spread some of the ganache around the mango ball, a bit like a frosting. Once fully covered, wrap it in plastic film to smooth the ganache. Repeat with the remaining balls and keep each one wrapped in plastic film. Freeze again.

Next, it’s wrapping time! Scoop out about one tablespoon of mochi dough and roll it into a ball. Flatten and wrap the white chocolate covered mango. This step can get sticky so make sure you dust your hands with cornstarch.

If you like mochi, you are going to love this one! It’s super chewy on the outside, with a creamy white chocolate ganache and a fresh and juicy mango heart! The balance of passion fruit with mango and coconut is a match made in heaven!

Let me know in the comments if you try this recipe!


Passionfruit-Mango Wildfire Wheat

Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in "Brewing with Fruit: Wheat Beer & Beyond" by Dave Mentus in the May/June 2010 issue of Zymurgy.

Yield: 5.5 gallons (21 L)

The following beer recipe is featured in the May/June 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Wheat beers are a great thirst quencher during the hot summer months. Throw in some passion fruit and mangos, and you will be sure to have a nice, refreshing summer treat! This recipe is featured in "Brewing with Fruit: Wheat Beer & Beyond" by Dave Mentus in the May/June 2010 issue of Zymurgy.

Ingredients:

  • 4.5 lb (2 kg) Wheat malt
  • 3.5 lb (1.6 kg) Two-Row malt
  • 1.0 lb (450 g) Flaked wheat or unmalted wheat
  • 0.5 lb (225 g) Munich malt
  • 0.5 lb (225 g) Rice hulls
  • 0.5 oz (14 g) Northern Brewer whole hops, 8% a.a. (60 min)
  • 0.5 oz (14 g) Mt. Hood whole hops, 3.2% a.a. (40 min)
  • 0.5 oz (14 g) Cascade whole hops, 6% a.a. (5 min)
  • American Ale yeast
  • 1 pint (475 ml) Passionfruit puree
  • 1 quart (950 ml) Mango puree

Specifications:

Original Gravity: 1.048

Final Gravity: 1.008

Boil Time: 60 minutes

Efficiency: 75%

Directions:

Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passionfruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.


Mango & Passion Fruit Traybake with Lime & Passion Fruit Yoghurt

This is an easy traybake packed full of tropical flavour and one of my family’s all-time favourite treats. The sweet, perfumed flavour of mango is really lifted by the zesty lime and exotic passion fruit. It’s great for a tea-time treat or a tasty dessert.

Method

Preheat the oven to 180°C/350°F/Gas mark 4. Line a 30 x 20 x 4-cm baking tin with greased baking parchment.

Put the sugar and butter in a large bowl and cream together, using a hand-held electric mixer, until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Sift the flour into the bowl, add the coconut and then pour in the milk, folding everything together using a metal spoon.

Add the lime zest and juice, the passion fruit pulp and half of the diced mango and fold together until well combined. Pour the mix into the prepared tin and level the surface with the back of a spoon. Scatter over the remaining mango pieces. Bake for 50–60 minutes, or until golden and a skewer inserted into the middle of the cake comes out with a moist crumb.

Cool in the tin on a wire rack for 8-10 minutes. Meanwhile melt the jam in a small saucepan over a low-medium heat. If needed, strain through a sieve into a small bowl. Brush the jam glaze over the top of the cake and leave to cool before cutting into squares.

In a small bowl, mix together the yoghurt, honey and half the zest. Drizzle over the passion fruit seeds and swirl through the yoghurt. Sprinkle with the remaining lime zest to serve alongside the traybake.


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Mango and passionfruit jam

  • 1.75kg mango flesh, chopped (approximately 3kg mangoes)
  • ½ cup (125ml) passionfruit pulp (approximately 5 passionfruits)
  • 5 cups (1.1kg) caster sugar
  • ½ cup (125ml) lemon juice
  • 2 teaspoons vanilla extract
  1. Place the mango, passionfruit, sugar, lemon juice and vanilla in a large pot and mix to combine.
  2. Bring to the boil over medium heat, stirring until the sugar has dissolved. Reduce to a simmer and cook, stirring occasionally and skimming off surface foam, for 25–30 minutes or until the jam has thickened+. Carefully pour the hot jam into sterilised jars++. Makes 6½ cups

+ To test whether the jam is ready, place a spoonful of the jam on a cold saucer (place the saucer in the freezer to cool). Run your finger through the jam – if the line remains, the jam is ready.
++ To sterilise jars, wash jars and lids in hot soapy water and rinse. Place the jars and lids upside down on a baking tray lined with a clean tea towel and place in a preheated 100°C oven for 15 minutes, or until dry.

TIP:
Store sealed jam in a cool, dark place for up to 18 months and, once opened, in the refrigerator for up to 12 months.


Healthy Passion Fruit Nutrition

Here is a post for you on the nutrition facts of granadilla passion fruit:

I make many posts like this on healthy fruit from around the world. Here is a blog post and recipe on star fruit! Follow me on Instagram @nutritionartist for more posts like these!

Nutritionally it’s a source of:

Vitamin C – For immunity.
Vitamin A – For skin and eye health amongst other things.
Potassium – For electrolyte balance and muscle contractions
Fibre – For digestive health.

Healthy Passion Fruit Taste

With passion fruit, you don’t eat the outer shell or pith. To eat a granadilla passion fruit, wash the outside and cut the fruit in half down the middle. The pulp, juice and seeds on the inside are what you eat. Scoop out the insides with a spoon. Discard the outer shell.

Granadilla passion fruit is highly fragrant with a floral scent once you cut it open to reveal the inside. The taste of granadilla passion fruit is tangy and sweet with a nice crunch from the seeds!

Shelf Life of Granadilla Passion Fruit

Most last about 1-2 weeks at room temperature. In the refrigerator, it can last up to 3-4 weeks.

The shelf life also depends on when it was picked. In the store, they are a bright yellow, orange colour. When they start to get ripe or overripe, they start to get more brown spots, similar to a banana. But unlike a banana, the shell of the fruit remains firm.

Passion Fruit Uses

Granadilla passion fruit, with its sweet and healthy qualities goes great in dessert, cocktails and sweet breakfast recipes. I’ve seen it used as a topping for ice cream or made into a sauce or dressing. It naturally pairs well with other fruits, often used in fruit salads. Other good flavour combinations passion fruit goes with are:

Lime
Mango
Coconut
Oranges
Pineapple
Strawberries
Blueberries
Mascarpone
Plain yogurt

Most importantly, perhaps as a nutrition blog – it goes very well together with both oatmeal and yogurt. So let’s get into some healthy recipe notes!

About this Granadilla Passion Fruit Recipe

In this recipe, I use old fashioned oats, as they’re better for blood sugar (over quick cooking oatmeal), in addition to having good soluble fibre content. Greek yogurt is added for protein. Here I used regular lactose free milk, but you can use whatever dairy of your choice. The nutrient powerhouse known as chia seeds contain fibre, protein and several other minerals such as calcium, iron, magnesium and potassium. When added to liquid, overnight chia seeds expand and create a delicious pudding like texture.

I add other fruits and toppings that are great flavour combinations with granadilla passion fruit.

Therefore, onto the recipe!

Do you like recipes similar to this one? Check out my recipe blog for Healthy Persimmon and Pomegranate Parfait!


Ingredients

225g (8oz) caster sugar
6 ripe passion fruit
juice of 3 limes
350g (12oz) ripe mango flesh (from about 2 large mangos)
For the mint salsa:
120g (4oz) caster sugar
2 ripe passion fruit
juice of 2 limes
1 tbsp chopped mint, plus extra sprigs to decorate

Making this tropical dessert

This dessert comes together really easily as all you do is cut up the mango, break up the meringue and whip the cream with a little sugar and vanilla. You can do each of these ahead of time but I'd recommend leaving the assembly until you are ready to serve.

The cream and fruit can make the meringue soften so to keep it more crisp, it's best to only mix before serving. Often with Eton mess, I mix the fruit right in with the cream and meringue, but here I have made the fruit separate layers. I think it both shows them off a bit better, plus the fruit is more delicate and can break up.

While this mango passion fruit Eton mess might be a little indulgent, it still tastes relatively light due to all the fruit in there. It might be less elegant than some desserts, but it still holds it's own. And with such a wonderful mix of flavors and textures, you'll love it on first bite anyway.


Watch the video: Mango Passion Fruit Cake I Mango Special I Mango Cake Recipe (June 2022).


Comments:

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