If you’re craving for a refreshing dessert, you must try this exquisite mango and passionfruit cake recipe.
Let’s call this cake – Exotique! It’s gluten-free, suitable for vegans and offers a delightful fusion of tropical flavors and a variety of textures.
The Exotique Taste
The mango-passionfruit combination makes a perfect harmony of flavors. The sweetness of ripe mangoes blends well with passion fruit’s tangy and tropical taste, resulting in a balanced and refreshing flavor profile.
The contrasting textures of creamy tropical fruits, crumb crust and the luscious vegan meringue add an exciting element to the dessert.
The combination of sour passionfruit and sweet mangoes produces a pleasant harmony of tastes that excites the palate.
Not only do mango and passionfruit complement each other in taste, but they also offer vibrant colors and unique aromas.
Mango and Passionfruit Cake Key Ingredients
- Mango Puree—Look for a 100% pure mango pulp/puree. You can also use fresh, sweet, ripe mangoes blended until smooth.
- Passionfruit Nectar – Use only passionfruit nectar or pure passion fruit juice without added sugar.
- Graham Cracker, GF/DF – Find a gluten and dairy free graham or digestive biscuit at your local grocery store. If you can’t find one, use this simple gluten free shortbread cookie.
- Cream Cheese, GF/DF—There are plenty of non-dairy alternatives to cream cheese. Choose the one that’s also gluten free.
- Butter, GF/DF – The same goes for dairy-free butter; ensure it’s gluten free too.
- Egg-Free Meringue – Any vegan meringue recipe will work, but if you can’t find the ingredients, use a vegan meringue powder.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| GF/DF Graham Crackers | Smoreables GF/DF |
| Oatly Cream Cheese | Miyokos or Violife |
| Naturli Vegan Block | Earth Balance, Miyokos or Violife |
| Vegan Meringue Recipe | Vegan Meringue powder |
| Boiron 100% Mango Puree | Fresh Ripe Mango Puree |
| Boiron Passionfruit Puree | Fresh Passionfruit juice/nectar |
Step By Step Process
STEP 1 – Preparing Crumb Crust
- Crush the gluten-free graham crackers into fine crumbs with a food processor or by placing them in a ziplock bag and rolling a pin over them.
- Combine the crumbs and melted dairy free butter in a bowl until well mixed.
- With a spoon, press the crumb mixture into the bottom of a 20 cm (8 in) round springform pan or cake ring lined with an acetate cake strip or baking paper. Chill in the refrigerator to set while preparing the filling.
STEP 2 – Making the Mango-Passionfruit Cream
- In a bowl, whisk the cornstarch, sugar, agar powder, passion fruit, and mango puree.
- In a saucepan, cook over low-medium heat while continuously whisking until thick. Remove from heat. Let the cream cool for about 10 minutes.
- Whisk in the vegan butter while the curd is warm until totally incorporated. Add the vegan cream cheese until well combined and smooth. You may also use a hand blender to mix the vegan butter and cream cheese for a smoother texture.
- Transfer to a container or a bowl, then cover with cling film. Refrigerate for an hour.
STEP 3 – Assembling the Cake
- Make the meringue. Refer to the vegan meringue recipe and instructions, or follow the instructions on the vegan meringue powder packaging.
- Spread the cold mango-passionfruit cream filling on the prepared digestive biscuit base. Distribute evenly using a spoon or spatula to flatten the surface. Keep in the fridge while making the vegan meringue. Reserve 50-90 grams of the mango cream for topping decorations.
- You may also freeze the cake while making the meringue. It’s easy to detach the cake ring if the cake is frozen.
- Remove the cake ring and transfer the cake to a cake board or plate. Pipe the meringue using a round tip on top of the cake. Pipe the remaining mango-passionfruit cream on top of the meringue.
- Use a kitchen torch to lightly burn the meringue (optional), giving it an appealing caramelized appearance.
- Place the assembled tart back in the refrigerator for at least 30 minutes to set. Decorate diced fresh mangoes before serving.
Exotique: Mango And Passionfruit Cake
This mango and passionfruit cake has a creamy tropical fruit fusion topped with light vegan meringue and a crumb crust base.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Cake acetate sheet optional
Ingredients
Crumb Crust Base
- 150 g graham cracker – dairy and gluten free crushed
- 50 g butter – dairy and gluten free melted
Mango-Passionfruit Cream
- 170 g mango pulp/puree
- 170 g passionfruit puree/nectar
- 200 g sugar
- 50 g cornstarch
- 4 g agar-agar powder
- 150 g vegan cream cheese – gluten free
- 100 g vegan butter – gluten free
Vegan Meringue
- 10 g Potato Protein
- 150 g water cold
- 0.3 g xanthan gum
- 120 g sugar
- 1 pinch xanthan gum added before whipping
Instructions
Crumb Crust Base
- Crush the gluten-free graham crackers into fine crumbs with a food processor or by placing them in a ziplock bag and rolling a pin over them.
- Combine the crumbs and melted dairy free butter in a bowl until well mixed.
- With a spoon, press the crumb mixture into the bottom of a 20 cm (8 in) round springform pan or cake ring lined with an acetate cake strip or baking paper. Chill in the refrigerator to set while preparing the filling.
Mango-Passionfruit Cream
- In a bowl, whisk the cornstarch, sugar, agar powder, passion fruit, and mango puree.
- In a saucepan, cook over low-medium heat while continuously whisking until thick. Remove from heat. Let the cream cool for about 10 minutes.
- Whisk in the vegan butter while the curd is warm until totally incorporated. Add the vegan cream cheese until well combined and smooth. You may also use a hand blender to mix the vegan butter and cream cheese for a smoother texture.
- Transfer to a container or a bowl, then cover with cling film. Refrigerate for an hour.
Vegan Meringue
- Refer to the vegan meringue recipe and instructions.
Assembling the Cake
- Spread the cold mango-passionfruit cream filling on the prepared digestive biscuit base. Distribute evenly using a spoon or spatula to flatten the surface. Keep in the fridge while making the vegan meringue. Reserve 50-90 grams of the mango cream for topping decorations.
- You may also freeze the cake while making the meringue. It’s easy to detach the cake ring if the cake is frozen.
- Remove the cake ring and transfer the cake to a cake board or plate. Pipe the meringue using a round tip on top of the cake. Pipe the remaining mango-passionfruit cream on top of the meringue.
- Use a kitchen torch to lightly burn the meringue (optional), giving it an appealing caramelized appearance.
- Place the assembled tart back in the refrigerator for at least 30 minutes to set. Decorate diced fresh mangoes before serving.
Video
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