Serves 6
Ingredients
Mango slices (canned or fresh) – 700 g, drained
Passion fruit pulp – 3–4 fruits (about 100 ml pulp)
Orange juice – 50 ml
Gelatine – 2 tablespoons
Water – 6 tablespoons (for blooming gelatine)
Eggs – 4, separated
Caster sugar – 125 g
Fresh cream – 300 ml, chilled
Extra mango slices – for decoration
Method
Place the mango pieces, passion fruit pulp, and orange juice in a saucepan. Heat gently for a few minutes until softened and pulpy.
Blend the mixture until smooth, then pass through a sieve for a silky texture. You should have about 500 ml of fruit purée. Allow to cool slightly.
Sprinkle the gelatine over 6 tablespoons of water and leave for 5 minutes to bloom.
In a bowl, whisk the egg yolks with the sugar until thick, pale, and creamy.
Gradually whisk the fruit purée into the egg mixture.
Place the bowl of bloomed gelatine over a pan of hot water and stir until fully dissolved. Whisk the dissolved gelatine into the fruit mixture.
Whip the cream in a chilled bowl until soft peaks form. Gently fold into the fruit mixture.
Whisk the egg whites until soft peaks form. Carefully fold them into the mixture to keep it light and airy.
Pour into a large serving dish or individual glasses. Refrigerate for several hours until fully set.
Just before serving, decorate with fresh mango slices.
📝 Note:
📸 Image/video may be AI-generated. Recipe is real and kitchen-tested.