Passion Fruit & Mango Mousse

Along with its pulp and seed, the passion fruit contains about 25 g of fibre and without the pulp and seeds, it contains less than 1 g of fiber. It is rich in the water soluble antioxidant, vitamin C or ascorbic acid. This fruit rich in vitamin helps our body gain resistance against infectious agents and proinflammatory free radicals.


  • 2 passion fruit, flesh scooped out
  • 250ml passion fruit juice from a carton
  • 4 sheets gelatine
  • 2 x 400g cans sweetened condensed milk
  • 500ml double cream, loosely whipped

Biscuit Base

  • 250g digestive biscuit
  • 100g butter, melted

Fruit coulis

  • 2 mango
  • juice 1 lime
  • 2 tbsp golden caster sugar
  • 2 passion fruit, flesh scooped out and chopped


The base

  1. Start by crushing the biscuits in a bag with a rolling pin or use a food processor
  2. Add in the butter and stir
  3. Then, line a 20 x 30 cm cake tin with non stick baking parchment
  4. Add the biscuit mixture in and firmly press down, now just chill.

Passion Fruit Mix

  1. You continue by mixing the passion fruit flesh with the juice
  2. Then, place the gelatine in a small bowl of cold water to soak
  3. And pour the flesh and juice into a saucepan and heat until hot
  4. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl
  5. Add the milk and loosely whipped cream and fold together
  6. Pour into the tin and chill until firm (2 hrs approx)

The Coulis

  1. Purée 1 mango with the lime juice and sugar in a food processor, stir to dissolve the sugar
  2. Chop up the other mango
  3. To serve, just cut the traybake into squares.
  4. Finally top each one with the coulis & some chopped mango plus passion fruit.

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