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The dessert, Light and fresh

Mango passion fruit verrines

Mango passion fruit verrines are a fresh dessert for 6 people, made with a light fromage blanc cream, diced mango and passion fruit pulp. They take 30 minutes of active work and are fully made the night before, for about €2.30 per person and an easy difficulty level. The key is adding the passion fruit pulp right before serving, since its tartness balances the sweetness of the mango and cream.

Je dresse des verrines mangue passion, une crème légère, des dés de mangue et le peps du fruit de la passion.

Mango passion fruit verrines
For
6 people
Work
30 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.30
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Each spoonful gives you three distinct textures, the crunch of shortbread cookies at the bottom, the soft light cream made with fromage blanc, and the freshness of the mango puree. Passion fruit, spooned on right before serving, adds a tangy kick that wakes everything up without weighing it down. It's a dessert you finish in a few bites, light even after a hearty main course.

These verrines fit naturally on a spring or summer table, after a main dish that already took some effort. They work just as well for a dinner party as for a family meal or a birthday, since kids enjoy them as much as adults do. Since everything is made the night before, there's almost nothing left to do on the day itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The night before, you make the verrines completely, from the mango puree to the final layering in the glasses, then cover and chill them. On the day, there's nothing to do before guests arrive. Right at serving time, you open the passion fruits and spoon the pulp over each verrine, so the seeds stay crunchy.

The ingredients

6 people

Fruits and vegetables

  • Ripe mangoes 3
  • Passion fruits 6
  • Lime 1

Dairy

  • Fromage blanc 500 g
  • Heavy cream 20 cl

Pantry

  • Powdered sugaroften in the pantry 4 tbsp
  • Breton shortbread cookies 100 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the mangoes, blend two of them with a little lime juice, and cut the third into small dice. 15 min

    Pick mangoes that give slightly to gentle pressure, a hard fruit lacks sweetness.

  2. Whip the heavy cream into soft peaks, then gently fold it into the sweetened fromage blanc. 10 min

    Drain the fromage blanc for a few minutes first, the cream stays firmer that way.

  3. Crumble the shortbread cookies into the bottom of six glasses, add the diced mango, the light cream, then the mango puree. 20 min

    Pipe or spoon the cream in carefully, the sides of the glass stay clean.

  4. Cover the verrines and keep them in the fridge.

    Each verrine tastes best after a few hours of resting in the fridge.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut open the passion fruits and spoon the pulp and seeds over each verrine.

    Add the pulp at the last moment, the seeds stay crunchier that way.

Our tips to get it right

  • Drain the fromage blanc well before folding in the whipped cream, otherwise the mixture loses volume and the texture turns runny.
  • Blend the mango puree finely and add the lime juice gradually, some mangoes are already very sweet and only need a splash.
  • Use clear glasses so the three layers show through, that's what makes these verrines look good before the first spoonful.

The variations

  • Swap the mango for well ripened blended pineapple, the passion fruit tartness works just as well with it.
  • For a dairy free version, use a plant based fromage blanc and whipped plant based cream, the rest of the recipe stays the same.
  • For kids, cut back on the passion fruit at the end or serve it on the side, some prefer the milder version without the tartness.

What to serve it with

  • A light green tea after dinner
  • Almond cookies on the side
  • Coffee to end the meal

Storage

The verrines keep for 2 to 3 days in the fridge, covered, without the passion fruit added at the last minute. They don't freeze well, the cream and fromage blanc would lose their texture.

Questions about this recipe

Can I use Greek yogurt instead of fromage blanc?

Yes, Greek yogurt works well and gives a slightly firmer texture. Drain it a bit if you want the same creaminess as fromage blanc.

How do I pick good passion fruit?

Look for fruit with a wrinkled, slightly shriveled skin, that's a sign it's ripe and sweet. Smooth, taut skin usually means a more tart, less fragrant fruit.

Can I serve these in large glasses instead of small verrines?

Yes, just keep the same proportions and scale up the amount per glass if the containers are bigger. The three layers stay the same, only the size changes.

Can the passion fruit be mixed in ahead of time instead of added at serving?

It's not recommended, the seeds lose their crunch after sitting in the cream for hours. It's better to add it right before serving, as in the recipe.

Can mango passion fruit verrines be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make mango passion fruit verrines?

Allow 1 h 30 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in mango passion fruit verrines?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mango passion fruit verrines cost?

About €2.30 per person, that's €13.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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