Exotique: Mango And Passionfruit Cake

This no-bake, gluten-free, vegan mango passionfruit cake is easy to make without turning on the oven. The filling is creamy and tangy-sweet and it's topped with egg-free meringue.
assembled mango passionfruit cake

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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.

luscious mango passionfruit cream

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.

a slice of mango passionfruit cake

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.
decorating fresh mango

SUBSTITUTION TABLE

Original IngredientsSubstitute With
GF/DF Graham CrackersSmoreables GF/DF
Oatly Cream CheeseMiyokos or Violife
Naturli Vegan BlockEarth Balance, Miyokos or Violife
Vegan Meringue RecipeVegan Meringue powder
Boiron 100% Mango PureeFresh Ripe Mango Puree
Boiron Passionfruit PureeFresh 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.
assembled mango passionfruit cake

Exotique: Mango And Passionfruit Cake

By Bakefree
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.
No ratings yet
Prep Time 45 minutes
Cook Time 30 minutes
Waiting Time 1 hour
Course Dessert
Cuisine French
Servings 8 portions

Equipment

  • Digital scale
  • cake ring, 20 cm (9 in)
  • 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

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

YouTube video
Keyword gluten free mango passionfruit cake, gluten free vegan dessert
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gluten and dairy free pastry chef

Hello! I bake insanely delicious gluten-free, dairy-free, low-sugar, vegan and nut-free sweets and savory. My neighbors and friends are the tasters.

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