Ingredients
Scale
- For the Mango Layer:
- 2 1/2 cups ripe mango puree
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Passionfruit Cream Layer:
- 1 1/2 cups heavy cream
- 1/2 cup cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup passionfruit pulp
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Biscuit Base:
- 2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
- 2 tbsp brown sugar
- For the Citrus Glaze Layer:
- 1 cup passionfruit juice or pulp
- 2 tbsp honey
- 1 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp lemon zest
- For Garnish (optional):
- Fresh mango cubes
- Passionfruit seeds
- Mint leaves
Instructions
- Mix crushed biscuits with melted butter and brown sugar, then press firmly into a lined tray to form the base layer. Chill to set.
- Bloom gelatin for mango layer in cold water, then warm slightly and mix into mango puree with sugar and lemon juice. Pour over base and chill until partially set.
- Bloom gelatin for cream layer, then whip heavy cream with cream cheese, powdered sugar, vanilla, and passionfruit pulp until smooth. Fold in dissolved gelatin and spread over mango layer. Chill until firm.
- Bloom gelatin for glaze, then warm passionfruit juice with honey and lemon zest. Stir in gelatin until fully dissolved and slightly cooled. Pour gently over set cream layer.
- Refrigerate until fully set and slice into clean squares.
- Top with mango cubes, passionfruit seeds, and mint leaves before serving.
Nutrition
- Calories: 310
- Sugar: 22g
- Fat: 20g
- Carbohydrates: 28g
- Protein: 4g