Passionfruit = Christmas? – Passion fruit mango squares

Hey there!

 

Do you need some last minute Christmas dessert inspiration? Well I’ve got the perfect recipe for you. Ever since I’ve spent a year abroad in Australia I seem to associate passion fruit with Christmas time. That is why I decided to bake these delicious passion fruit mango bars with a decadent cream topping to have for dessert on Christams Eve. I know this is not seasonal at all but I mean when are mangoes and passion fruit ever seasonal in Switzerland? Hence I like to splurge on tropical fruit on special occasions as I personally feel like it is important to stick to seasonal produce on a daily basis.

 

But after all it’s only Christmas once a year. Altough passion fruit and mango might not seem Christmassy to some of you I find this dessert to be the perfect ending to a heavy Christmas dinner. Those little squares are actually rather light and served alongside some sliced orange and mango the perfect ending to any Christmas feast.

 

Well not long now till it’s Christmas, so I’ll better give you the recipe otherwise you won’t be able to make it to the supermarket to get all the ingredients for those wonderful treats.

Cake:

• 4 passion fruits (100ml passion fruit pulp)
• 250g mango, pureed
• 2tbs canola oil
• 100g soy yoghurt
• 1 vanilla bean, seeds
• 1 lemon, zest
• 250g spelt flour
• 60g shredded coconut
• 1tbs baking powder
• 1tsp locust bean gum

1. Preheat your oven to 170°C.
2. Add the flour, coconut, baking poqder, locust bean gum and the lemon zest into a mixing bowl.
3. Whisk together the passion fruit pulp, soy yoghurt, canola oil, mango puree and the seeds of the vanilla bean.
4. Pour the liquid ingredients to the dry ingredients and mix until well combined and it forms a slightly sticky batter.
5. Spread the batter into a lined brownie tin.
6. Bake for 25 minutes or until a toothpick stuck into the middle comes out clean.
7. When your cake has finished baking, let it cool completely, then cut it into equally sized squares.
8. Spread the cream on to the suqares and sprinkle with coconut chips, if you like.

Cream:

• 250g tofu, firm
• 50g agave
• 50g powdered sugar
• 1lemon, zest
• 1 passion fruit
• 1tbs coconut oil

1. Add the tofu, agave, powdered sugar, pulp of one passion fruit, lemon zest and coconut oil into a food processor and process until smooth.
2. When your left with a smooth cream pour it into a bowl and store it in the fridge until later.

Voila, that was quite easy, right? And you know what’s even better you can totally prepare this ahead of time and you won’t have to stand around in the kitchen while trying to entertain your family. Passion fruit mango squares, they’re sweet, they’re creamy, they’re absolutely delicious, yet still not too rich, just perfect. Plus they look super fancy, don’t you think?

 

 

 

Bisous,

 

 

 

 

 

Ps. And you know what? You can totally serve this all year round, I mean look at them, they’re just