Mango Passion Fruit Roulade Recipes

MANGO & PASSION FRUIT MERINGUE ROULADE

Mango & passion fruit meringue roulade image

Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free

Provided by Good Food team

Time 1h10m

Number Of Ingredients 11

Ingredients

3 large egg whites
175g caster sugar
1 level tsp cornflour
1 tsp malt vinegar
1 tsp vanilla extract
icing sugar , to dust
200g fat-free Greek yogurt
1 large ripe mango , peeled, stoned and diced
4 passion fruits , pulp only
icing sugar (optional) and a few physalis, to decorate
raspberry sauce , to serve (see 'Try' below)

Steps:

Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Nutrition Facts : Calories 223 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium

MANGO & PASSION FRUIT ROULADE

Mango & passion fruit roulade image

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 35m

Yield Cuts into 10 slices

Number Of Ingredients 10

Ingredients

3 eggs
85g golden caster sugar , plus 1 tbsp
85g plain flour , sifted
1 tsp baking powder , sifted
1 tsp vanilla extract
1 tbsp golden caster sugar
flesh from 2 large, ripe passion fruits
2 mangoes , peeled and cut into small chunks
250g frozen raspberry , defrosted
200g tub 2% Greek yogurt or very low-fat fromage frais

Steps:

Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium

MANGO PASSION FRUIT CRUMBLE

Mango Passion Fruit Crumble image

I live in Cambodia, and from January to May the markets are always full of ripe juicy mangoes. The problem is, I've never really found a way to use them in a dessert. So when I was looking at a recipe for an apple crumble I decided to substitute the apple with mango and with a few of my own alterations, it's been a family favorite! The passion fruit really brings that extra tangy taste to the mangoes. Serve this dish with vanilla ice cream or even some plain youghurt, it's delicious.

Provided by Kali

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup all-purpose flour
⅓ cup brown sugar
6 tablespoons cold butter
⅔ cup rolled oats
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 ripe mangoes - peeled, pitted, and cubed
2 passion fruit, pulp removed
1 tablespoon lime juice
1 pinch ground cinnamon

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 61.5 g, Cholesterol 45.8 mg, Fat 18.8 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.3 g, Sodium 133.4 mg, Sugar 30.5 g

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