You know Summer is well and truly on its way when sweet fragrant mangoes begin to appear at the markets along with other tropical fruits such as passionfruit, pineapple and rockmelon. Here in Melbourne its especially exciting when mangoes can be bought for as little as $1 each – which is really great for making refreshing salsa’s (with chilli, lime & mint) , jars of mango chutney and summer pavolva’s. My favourite way to eat them though is scored, popped out and cut into small cubes still attached to the skin. Sure, I get it all over my face but that’s part of the pleasure eating these little tastes of summer.
These Mango Passion Fruit Pots are my latest recipe for the Summer edition of Latte Magazine. You can subscribe to Latte here .
They’re a variation of the Queen’s Jubilee Eton Mess Ice Cream I did last year and a bit closer to the original version made of fresh cream. Although Ive used a medium sized pot, you can go even smaller as to not get overloaded on cream. Ive added greek yoghurt to this recipe to add a little zing which is complimented by the sweet passionfruit and fresh mango puree. If you are dairy intolerant like me (which I do my best to ignore! ) you can replace the cream and greeek yoghurt with soy or coconut yoghurt and it will be equally lovely.
These fruit pots are great also for outdoor dining, back yard bbq’s and trips to the beach – keep the lid on and put them on ice with the drinks then pull them out for a nice cool dessert when you’re ready. You could even add some frozen fruit to the mix to keep it extra cold. Too easy!
Try to use fresh passionfruit but the tinned version is also good with this recipe
Hooray for summer!!
Mango Passion Fruit Pots
Serves 8 (small pots or glasses)
* Make dairy free by replacing cream and greek yoghurt with soy or coconut yoghurt
- 200ml fresh full fat cream (low fat does not whip)
- 2 cups of greek yoghurt
- 2 bananas sliced
- 4 passionfruits (pulp removed)
- 1 small can of tinned passionfruit
- 2 mangos pureed
- 1 small box of meringue nests roughly broken
- Cut up banana into thin slices then puree mango separately and set aside
- Whip cream and then add greek yoghurt, passionfruit pulp, crushed meringue and mix together