Dessert Recipes

Jungle Pulp Mango Mousse

 

Ingredients

1 cup Jungle Pulp Mango Puree

1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream

 

Directions

  1. In a medium bowl stir in the Jungle Pulp Mango Puree and sweetened condensed milk and blend well.

  2. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.

  3. Portion into individual serving cups.

  4. Refrigerate for 1 hour or best overnight. Garnish with diced mangos.

Fruit Fillings

 

Ingredients

2 cups Jungle Pulp Guava Puree per 1 tbsp cornstarch

2 cups Jungle Pulp Mango Puree per 2 tbsp cornstarch

2 tbsp Jungle Pulp Passion Fruit Puree per 1 tsp cornstarch

2 cups Jungle Pulp Strawberry Puree per 2 tbsp cornstarch

 

Strawberry Cheesecake Filling for Tartlets

Ingredients​

8 oz packaged cream cheese, softened

1 cup thickened Jungle Pulp Strawberry Puree

8 oz of whipped topping

 

Directions

  1. Beat the cream cheese in a medium bowl with an electric mixer on medium until smooth.

  2. Beat in thickened Jungle Pulp Strawberry Puree until well blended.

  3. Fold in whipped topping.

 

Passion Fruit Curd

Ingredients

In a 2 quart saucepan, combine passion fruit puree, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

  

Passion Fruit Cheesecake Mousse Parfait

Passion fruit cheesecake mousse

Ingredients

  • 8 oz of cream cheese, softened
  • 1/4 cup of sugar
  • 1 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon zest
  • 1/4-1/2 Jungle Pulp Passion Fruit puree mix (depending on how much passion fruit flavor you want)
  • 3/4 graham cracker crumbs
  • 3 tablespoons of butter, melted

Melt butter in a microwave and combine it with the graham cracker crumbs. Mix well.
To make cheesecake mousse: In a separate bowl, use a hand mixer to combine cream cheese, sugar and heavy until fluffy (about 2 minutes). Then add lemon zest and vanilla and combine it again with hand mixer for another minute or so. 
Place a layer of graham cracker crumbs in a glass cup of your choice, then use a pastry bag to add a layer of the cheesecake mousse. Afterwards, add a few tablespoons of the Passion Fruit puree. 
Add another layer of graham cracker crumbs, then cheesecake mousse, then passion fruit puree and top off with graham cracker crumbs.
You can eat immediately, but it tastes best if you let it cool in the fridge for about an hour or so beforehand.