Mango Basil Mousse With Passion Fruit
Indulge in a delightful tropical treat with this easy-to-make mango and basil pavlova recipe. The sweet and tangy flavors of caramelized mangoes and passion fruit perfectly complement the light and airy meringue. Topped with a luscious cream and garnished with fresh basil, this dessert is a refreshing and elegant option for any occasion.
— Constant Cookbook
Ingredients
- 25g caster sugar
- 2 large mangoes , peeled, stoned, then cut into 2cm cubes
- handful basil leaves , chopped, plus small sprigs, to serve
- 1 quantity meringue
- 1 portion pâté à bombe , thawed if frozen
- 142ml pot double cream
- 2-3 ripe/wrinkled passion fruit
- crème fraîche , to serve
Instructions
- Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
- Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 291 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.11 milligram of sodium
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