MANGO PASSION FRUIT RECIPES

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.

Steps:

• Lightly grease and line eight 250-millilitre ramekins with cling film. Whisk cream to firm peaks and store in the fridge. Place sugar and water in a small saucepan and stir to dissolve. Bring to 130C, brushing down sides with a wet pastry brush as needed.

  At the same time whisk egg whites to medium peaks. When the sugar has reached the desired temperature, add vodka. Stir and pour on to whisking whites.

  Whisk until cool and then fold through mango puree and whisked cream until incorporated.

  Spoon into ramekins, tap to remove air bubbles and flatten tops. Freeze for four hours or overnight. Allow to soften for a few minutes before turning out into bowls. Spoon over passionfruit pulp and garnish with star-fruit chips.

  For the fruit chips, dip finely sliced fruit into a syrup mixture of 100g caster sugar, 100ml water and two tablespoons of grenadine. Place the fruit onto a rack or tray and bake at 50C - or the lowest temperature your oven can be set - until the fruit looks dried out. It should take about four hours. The chips will harden as they cool. Store in an airtight container.