There are combinations I taste in my head and I know they are heaven-sent.
This right here? One of them.
I love passion fruit and have been craving it for a while.
When I made the mango puree with condensed milk last week for the ice pops and it was amazeballs, I wondered how much more it would be with the flavour of passion fruit and its speckles.
Th beauty of this is the simplicity – anyone can do it, and the fact that no cooking is required.
One simply halves the passion fruit and scoops out seeds. I like to do both the halving and scooping over a bowl to prevent the escape of juice or seed.
I begin with a cup of mango puree, roughly equivalent to the flesh of 3 small – medium mangoes (learn how here).
To which 4 tablespoons of passion fruit seeds and juice get added, roughly 2 passion fruits.
This gets blended till the seeds and mango puree/ flesh are combined.
To create a smooth mixture, I pass the resulting blend through a sieve – this gets rid of the broken bits of passion fruit seeds and any fibre from the mangoes.
Which is then returned to the (rinsed out) blender and here again is combined with 2 tablespoons of condensed milk.This is exactly what transforms the mixture from regular to awesome. Its amazing how such a small amount of condensed milk makes a huge difference to the flavour and texture.It ends up like custard-cream.
For the vegans out there, some coconut cream would be lovely here.
The final step?
The finely grated zest of a lime.
It works so beautifully, it’s unreal. You wouldn’t expect it to but it totally does. I don’t add the lime zest before I blend because I don’t want to lose the oils and flavour essence by blending.
So delicious. No one could stop eating it.
I thought it would work cooked too and so sacrificed a bit to the cooking pot.
Alas, it was not to be.
The result looked nice but the planned Mango passion fruit curd was a fail. I’m just going to stick with lemon or other curds henceforth.