Description
These 3-Ingredient Mango Passionfruit White Chocolate Cups are a delightful, no-bake treat combining the sweetness of white chocolate with the fresh, tropical flavors of mango and passionfruit. Lightly tart, refreshingly fruity, and beautifully swirled, these easy-to-make cups are perfect for a quick dessert or a fancy snack.
Ingredients
Scale
For the Chocolate Cups
- 2/3 cup White Chocolate Chips
For the Fruit Fillings
- 1 tbsp Mango Puree (made from 1 fresh ripe mango, blended)
- 1 tbsp Passionfruit Pulp (scooped out from 1/2 fresh passionfruit)
Instructions
- Gather Ingredients: Collect white chocolate chips, fresh ripe mango, and fresh passionfruit to prepare your ingredients for the recipe.
- Prepare Mango Puree: Peel and roughly chop the ripe mango. Place the pieces into a blender or food processor and pulse until smooth puree is achieved. You only need about 1-2 tablespoons of mango puree for the recipe.
- Extract Passionfruit Pulp: Cut the passionfruit in half and use a spoon to scoop out the seeds and pulp from the skin. Set aside half a tablespoon of the pulp for use in the cups.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, then stir. If not fully melted, microwave in additional 10-20 second intervals, stirring well after each until smooth.
- Prepare Silicone Cups: Arrange silicone cupcake cups ready to be filled with the chocolate and fruit layers.
- Assemble Cups: Spoon a teaspoon of melted white chocolate into the bottom of each silicone cup and gently spread it slightly up the sides using the back of the spoon.
- Add Mango Puree: Spoon about a teaspoon of mango puree into the center of the white chocolate base in each cup.
- Add Passionfruit Pulp: Add half a teaspoon of passionfruit pulp on top of the mango puree in each cup.
- Top with White Chocolate: Pour additional melted white chocolate over the fruit layers in the cups to cover them.
- Create Swirl Design: Add a couple of drops each of mango puree and passionfruit pulp on top of the white chocolate. While still melted, use a toothpick to swirl through the layers, creating a decorative pattern.
- Chill to Set: Place the silicone cups in the refrigerator and chill for 30-45 minutes, until the white chocolate has fully set and hardened.
Notes
- This recipe uses fresh mango and passionfruit for the most vibrant, natural flavors.
- No baking or complex equipment is required, making this an easy and quick dessert option.
- You can adjust the fruit puree quantities slightly according to your taste preferences.
- Use silicone cupcake cups or mini molds to easily remove the cups once set.
- Store leftovers refrigerated for up to 2 days to maintain freshness and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 164 kcal
- Sugar: 18 g
- Sodium: 27 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.1 g
- Protein: 2 g
- Cholesterol: 6 mg
