Mango Mousse With Passion Fruit Glaze



    • 150 grams of Jungle Pulp Mango Puree
    • 188 grams of plain yogurt
    • 50 grams of sugar
    • 8 grams of gelatin powder (hydrated)
    • 150 grams of cold heavy cream

Passion fruit glaze

    • 125 grams of Jungle Pulp Passion Fruit Puree
    • 43 grams of glucose syrup
    • 43 grams of water
    • 50 grams of sugar
    • 3 grams of pectin


  • Grated coconut


    1. Place Jungle Pulp Mango Puree, natural yogurt, and sugar in the blender and blend. We heat our hydrated gelatin, add it to the blender and blend again.
    2. When our mixture is ready, in a blender, we add our heavy cream and beat at medium speed until its size doubles and it is creamy (don´t go over shake). We stop beating and to this, we add the Jungle Pulp Mango Puree mixture with a spatula we integrate everything.
    3. Pour the mousse into small silicone molds and refrigerate for approximately 24 hours.

Glazed Passion Fruit:

  1. In a pot add the water and Jungle Pulp Passion Fruit Puree and leave it over medium heat when it begins to heat up. Add the glucose mix and bring it to 45° C to add the pectin and sugar. Leave a few minutes over medium heat without stopping mixing and removing.
  2. Strain the glaze and cover with adhesive paper completely attached to the glaze without leaving the air. Chill for 2 hours to use. After some time, we give the glaze a heat stroke and we can process it to obtain a liquid glaze.
  3. To glaze our mango mousse, place it on a rack over a baking tray.
  4. We place the mousse on the grid and we can pour the glaze. Let it drain and we can decorate the base of the mousse with grated coconut. And our mousses are ready to serve and enjoy.