Best Mango Passion Fruit Roulade Recipes

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MANGO & PASSION FRUIT MERINGUE ROULADE



Mango & passion fruit meringue roulade image

Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Number Of Ingredients 11

3 large egg whites
175g caster sugar
1 level tsp cornflour
1 tsp malt vinegar
1 tsp vanilla extract
icing sugar , to dust
200g fat-free Greek yogurt
1 large ripe mango , peeled, stoned and diced
4 passion fruits , pulp only
icing sugar (optional) and a few physalis, to decorate
raspberry sauce , to serve (see 'Try' below)

Steps:

  • Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
  • Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
  • Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Nutrition Facts : Calories 223 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium

MANGO & PASSION FRUIT ROULADE



Mango & passion fruit roulade image

There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 35m

Yield Cuts into 10 slices

Number Of Ingredients 10

3 eggs
85g golden caster sugar , plus 1 tbsp
85g plain flour , sifted
1 tsp baking powder , sifted
1 tsp vanilla extract
1 tbsp golden caster sugar
flesh from 2 large, ripe passion fruits
2 mangoes , peeled and cut into small chunks
250g frozen raspberry , defrosted
200g tub 2% Greek yogurt or very low-fat fromage frais

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
  • Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium

MANGO & PASSION FRUIT PAVLOVA ROULADE



Mango & passion fruit pavlova roulade image

A slightly wicked dessert packed full of fruit and cream - best served half-frozen

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 2h10m

Number Of Ingredients 11

2 tsp cornflour
2 tsp instant coffee
2 tsp white wine vinegar or cider vinegar
5 egg whites
200g golden caster sugar
small handful of pistachios , sliced lengthways
1 small mango
250g carton mascarpone
148ml carton double cream
1 passion fruit
icing sugar , for sifting

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Line a 33cm x 23cm Swiss roll tin with baking parchment. For the meringue, mix together the cornflour, coffee and vinegar, and set aside. Whisk the egg whites to stiff peaks, then gradually beat in the sugar, a spoonful at a time, until quite thick. Whisk in the coffee mix.
  • Spoon the meringue onto the paper and gently spread, giving the top a few swirls. Scatter over the pistachios. Bake for 35-40 mins until it feels crisp.
  • Meanwhile, make the filling. Slice the mango either side of the stone, peel, then finely chop the flesh. Beat the mascarpone, then stir in the mango. Whip the cream until thick and fold into the mango mix. Halve the passion fruit, scoop out the inside and set aside.
  • When the meringue is cooked, leave in the tin for 10 mins, then lift out and put on a cooling rack, paper-side down. Dust a sheet of baking parchment with icing sugar and, when the meringue is cold, tip it on, paper side up. Peel off the lining paper and spread the cream over. Drizzle over the passion fruit and roll up using the paper as a guide. Open-freeze (see 'Try' below) on a board, wrap in foil and freeze for up to 1 month.
  • To serve, unwrap and thaw in the fridge for about 1 hr. Sift with icing sugar and serve in slices.

Nutrition Facts : Calories 378 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium

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