Description
These 3-Ingredient Mango Passionfruit White Chocolate Cups are a delightful no-bake treat combining the creamy sweetness of white chocolate with the tropical tang of fresh mango and passionfruit. Perfect for a quick dessert or a refreshing snack, they are easy to prepare and visually appealing with a beautiful marbled design on top.
Ingredients
Scale
Ingredients
- 2/3 cup White Chocolate Chips
- 1 tbsp. Mango Puree (from 1 fresh ripe mango blended)
- 1 tbsp. Passionfruit Pulp (scooped out of 1/2 of a fresh passionfruit)
Instructions
- Gather Ingredients: Collect all the ingredients necessary for the recipe to ensure a smooth cooking process.
- Prepare Mango Puree: Peel and roughly chop one fresh ripe mango. Add the mango pieces to a blender or food processor and pulse until smooth. You will only need about 1-2 tablespoons of mango puree for the recipe.
- Extract Passionfruit Pulp: Cut a fresh passionfruit in half and use a spoon to scoop out and loosen the seeds and pulp from the skin. Measure out 1 tablespoon of the pulp.
- Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, then stir. If not fully melted, microwave for additional 10-20 second intervals until smooth. Stir well with a spoon or rubber spatula.
- Prepare Cups: Use silicone cupcake cups for easy removal. Spoon about a teaspoonful of melted white chocolate into the bottom of each cup, gently spreading it slightly up the sides with the back of the spoon.
- Add Mango Puree and Passionfruit: Pour a teaspoon of mango puree over the white chocolate in the center of each cup. Follow with half a teaspoon of passionfruit pulp on top of the mango puree.
- Top with More White Chocolate: Spoon more melted white chocolate to cover the fruit layers. Add a couple of drops of mango puree and passionfruit pulp on top.
- Create Decorative Design: While the white chocolate is still melted, use a toothpick to swirl through the mango puree, passionfruit pulp, and white chocolate, creating an attractive marbled pattern.
- Set the Cups: Refrigerate the cups for 30-45 minutes until the white chocolate has fully set and hardened.
Notes
- Use fresh mango and passionfruit for the best flavor and texture.
- This recipe is no-bake, making it quick and simple to prepare.
- Silicone cupcake cups are recommended for easy removal of the finished product.
- The swirled design adds a beautiful, professional touch but can be skipped if desired.
- Store leftover cups in the refrigerator to keep them fresh.
Nutrition
- Serving Size: 1 serving
- 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
