3-Ingredient Mango Passionfruit White Chocolate Cups
Made with fresh mango and fresh passionfruit, these easy, no-bake, 3-Ingredient Mango Passionfruit White Chocolate Cups are sweet, tart, refreshing, and simply scrumptious.
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When it comes to no-bake desserts, these Mango Passionfruit White Chocolate Cups are quite a delicious treat.
Sweet, creamy white chocolate embraces a refreshing layer of sweet mango puree and tart passionfruit pulp.
This is a small batch recipe that results in 4 cups that are gluten-free and can also be made vegan. These are always a hit with family and guests.
The flavors and textures of these delicious and refreshing cups are inspired by the latest chocolate creation by Fix Chocolatier.
Recently, Fix Chocolatier (who were the inspiration behind these Dubai Chocolate Cups) shared a new chocolate bar on their Instagram. This new bar is a white chocolate bar filled with mango, passionfruit, and popping candy.
Well, that led me to make and share these 2-bite Mango Passionfruit White Chocolate Cups you see here.
The recipe for these Mango Passionfruit White Chocolate Cups is an easy one. And, you only need 3 ingredients to make this dessert!
What are the ingredients needed to make these Mango Passionfruit White Chocolate Cups?
You will need the following 3 ingredients:
- White chocolate
I used white chocolate chips. But any good quality white chocolate bar could also be used. If you want to make a vegan version of these cups, then use some vegan white chocolate. - A fresh ripe Mango
Currently, fresh mangoes are on sale at most grocery stores. However, if you cannot find fresh mango, canned mango pulp could also be used. Sometimes, canned mango pulp can have added liquid, so you might want to drain it using a cheesecloth or paper towel so it is less runny. - A fresh Passionfruit
I have come across fresh passionfruit at Whole Foods as well as The Dekalb Farmers Market, here in Atlanta. However, thawed frozen passionfruit can also be substituted.
Instructions
- First, gather all the ingredients together.
- Peel and roughly chop the mango. Then, add the mango pieces to a blender or food processor. Pulse the blender or food processor until the mango is a smooth puree. You won’t need all this puree for this recipe. But you can save it to make a mango passionfruit white chocolate mousse. If using frozen mango puree, thaw it completely.
- Cut the passionfruit in half. Using a spoon, loosen the passionfruit seeds and pulp from the skin. If using frozen passionfruit, thaw it completely.
Melt the white chocolate. This can be done 2 ways.
Method 1) Add the white chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and give the white chocolate a good stir. If the white chocolate isn’t melted, add the bowl back into the microwave and microwave for 10-20 more seconds.
Method 2) Place a pan with water over a stove set to medium heat. When the water comes to a boil, set a heat-safe bowl on top of the saucepan and add the white chocolate chips to it.
Whisk the white chocolate as it melts.
- Using a spoon or rubber spatula, stir the melted chocolate well.
- Gather together some silicone cupcake cups.
- Add a teaspoonful of the melted white chocolate to the bottom of the cup and, using the back of the spoon, gently spread it up the sides slightly.
- Then, pour a teaspoon of mango puree in the center.
- Follow this with half a teaspoon of passionfruit pulp.
- Then, top with more white chocolate.
- I added a couple of drops of mango puree and passionfruit pulp to the top of the white chocolate. While it was still melted, I moved a toothpick through the puree, pulp, and white chocolate to make a design.
- Then, refrigerate these cups for 30-45 minutes, until the white chocolate has set.
Recipe Tips
- If using the microwave to melt the white chocolate, after the first 30-second interval, make sure to remove the bowl from the microwave and stir the white chocolate every 10 seconds. You want the white chocolate to melt and not burn.
- Fresh mango can sometimes be a bit tart. If the mango you are using is tart, add some caster sugar so it is the sweetness you prefer.
- If using frozen passionfruit pulp and canned mango puree, make sure to drain the extra liquid using a strainer, cheesecloth, or paper towel so the consistency of the puree and pulp isn’t too runny.
How to store these Mango Passionfruit White Chocolate Cups?
These cups are best stored in an airtight container in the refrigerator.
Can these Mango Passionfruit White Chocolate Cups be frozen?
Yes, these Mango Passionfruit White Chocolate Cups can be frozen. Wrap each cup in plastic wrap. Then place the wrapped Mango Passionfruit White Chocolate Cups in a freezer bag. Seal it and place it in the freezer. When you want to enjoy these, remove them from the freezer and let them come to room temperature on the kitchen counter.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 2/3 cup White Chocolate Chips
- 1 tbsp. mango puree (from 1 fresh ripe mango blended)
- 1 tbsp. passionfruit pulp (scooped out of 1/2 of a fresh passionfruit)
Instructions
- First, gather all the ingredients together.
- Peel and roughly chop the mango. Then, add the mango pieces to a blender or food processor. Pulse the blender or food processor until the mango is a smooth puree. You will only need 1-2 tbsp. of mango puree.
- Cut the passionfruit in half. Using a spoon, loosen the passionfruit seeds and pulp from the skin.
- Add the white chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and give the white chocolate a good stir. If the white chocolate isn’t melted, add the bowl back into the microwave and microwave for 10-20 more seconds. Using a spoon or rubber spatula, stir the melted chocolate well.
- Gather together some silicone cupcake cups.
- Add a teaspoonful of the melted white chocolate to the bottom of the cup and, using the back of the spoon, gently spread it up the sides slightly.
- Then, pour a teaspoon of mango puree in the center.
- Follow this with half a teaspoon of passionfruit pulp.
- Then, top with more white chocolate.
- Add a couple of drops of mango puree and passionfruit pulp to the top of the white chocolate. While it is still melted, move a toothpick through the puree, pulp, and white chocolate to make a design.
- Then, refrigerate these cups for 30-45 minutes, until the white chocolate has set.
