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Ingredients
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Mango Passion Fruit Filling
Base (optional shortcake or tart shell)
Dark Chocolate Drizzle
Finishing & Garnish
Method
Mango Passion Fruit Filling
Prepare fruit purees
If you haven't already pureed the mango, peel and dice 1 large ripe mango and blend in a food processor or blender until smooth. Measure 1 cup. If using fresh passion fruit, scoop pulp from 4–6 fruits to yield 1 cup; if frozen, thaw and measure.
Cook filling
In a small saucepan over medium-low heat combine the mango puree, passion fruit pulp, and granulated sugar. Stir to dissolve sugar and bring the mixture to a gentle simmer.
Reduce & finish
Simmer gently, stirring occasionally, for 6–8 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the lime juice and unsalted butter until melted and incorporated. Taste and adjust sweetness or acidity as needed. Let cool to warm or room temperature before assembling.
Base (optional)
If using a prepared shortcake, tart shell or graham crust, place it on a serving plate. If serving spooned over cake or yogurt, have that component ready. Ensure base is at room temperature before adding filling.
Dark Chocolate Drizzle
Melt chocolate
Place chopped dark chocolate in a heatproof bowl. Heat gently in 15–20 second intervals in the microwave, stirring between bursts, until mostly melted. Alternatively, melt over a bain-marie (simmering water) stirring until smooth.
Thin chocolate
If desired for a smoother drizzle, stir in 1 teaspoon neutral oil to loosen the chocolate so it drizzles easily. Let the chocolate cool slightly (1–2 minutes) but remain fluid.
Drizzle
Use a spoon or a small disposable piping bag (or a zip-top bag with the corner snipped) to drizzle the melted chocolate in a decorative pattern across the mango passion fruit filling and base. Work quickly before the chocolate sets.
Finishing & Serving
Spoon the cooled mango passion fruit filling onto/into the prepared base (about 1 cup total). Smooth the top lightly with the back of a spoon.
Drizzle the melted dark chocolate over the top in a decorative pattern. Allow the chocolate to set at room temperature for 10–15 minutes, or chill briefly (5–7 minutes) to speed setting.
Garnish with extra passion fruit pulp or toasted passion fruit seeds on top and a sprig of mint. Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving for best texture.