Two faves from my childhood, Mango Passion Fruit Bonbons, paired with coconut rum and a delicate white chocolate provide a tropical escape in each bite.
These Mango Passion Fruit Bonbons embody two flavours from my long list of childhood faves - mango and passion fruit. Paired with a little coconut rum they deliver a taste of the tropics wrapped in silky white chocolate.
A few months back I shared an Instagram story of me making piped truffles using a cream-free, fruit ganache. I received a number of messages on that story asking when they'll be on the blog. Sadly, the photos sucked - I'm no good at nighttime photography - and then they fell off my radar, as I moved on to the next sweet thing.
I know, story of my life...
As I was going through my mountain of photo files a few weeks ago, I found these Mango Passion Fruit Bonbons! They're a batch I made back while I was I still finishing up the Chocolatier certificate. We made a passion fruit ganache in Chocolate Confections class, and although I thought it was good, my tastebuds found it overly tart.
Don't get me wrong, I love the tartness of a fresh passionfruit, especially over yogurt, alongside fresh slices of mango. It's the perfect summer snack! I also love it's tartness in drinks. I make a mango, passionfruit and coconut rum cocktail that is popular among friends, so I thought...HEY!!
I am not the first to pair mango and passion fruit, nor do I ever make claims that a recipe is the 'best so-and-so', or the 'only-this-and-that' you will ever need, but man was I super stoked about the result!
The combination was the perfect balance of flavours. The ganache was a fruit ganache, meaning it was made without cream. This allowed the tartness of the passion fruit and the sweetness of the mango to really gel and shine. The ganache's tartness was further tempered by the mildly sweet 35% white chocolate that was also used for casting.
With the addition of the coconut rum, these Mango Passion Fruit Bonbons could have easily been enjoyed with an umbrella-clad straw. A few flecks of colour in the mold to mimic both fruits and it was queue the lounge chairs and palm trees!
Not interested in tempering and molding. This ganache makes a mouthwatering companion to meringue nests, or you can change the consistency and use it to fill cake layers, swirl into ice cream, sandwich between macarons, or just pipe it directly into your mouth.
If passion fruit is not your taste, mango and lime make a great pair. You can also go the dark chocolate route and pair it with berries, like I did on my Instagram story. The possibilities are endless!
Ingredients
For molding:
- 500 grams white chocolate I used Valrhona Ivoire, 35%
- cocoa butter in burgundy, light green and yellow
- 1 polycarbonate mold
For ganache:
- 500 grams white chocolate I used Valrhona Ivoire, 35%
- 25 grams glucose or corn syrup
- 125 grams mango puree
- 125 grams passion fruit puree
- 70 grams butter room temperature, cubed
- 15 grams coconut rum optional
Instructions
Mold the chocolate:
- Decorate mold and cast with tempered white chocolate. Set aside.
Make the ganache:
- Add chocolate to a medium bowl and melt over a double boiler. Set aside. If using block chocolate, chop into small pieces.
- Combine the purees and glucose in a saucepan and heat to approximately 60ºC. Ensure the glucose is melted, but do not boil.
- While stirring, pour the heated mixture over the melted chocolate and mix until smooth.
- Add the butter, stirring until completely melted and smooth. Stir in the rum. I use an immersion blender to ensure the mixture is fully emulsified.
- Transfer to a piping bag and allow to cool completely at room temperature. When ready to fill molded chocolate cavaties, snip a small piece off the tip of the piping bag and pipe, leaving space at the top for capping. Once filled, allow the ganache to set in a cool area of your home, preferably overnight, before capping off with the remaining tempered white chocolate.
Sarah says
Oh man these look amazing! I really don't think I could have just one! Or five! Can't wait to give these a try!
jacquee | i sugar coat it! says
There's fruit, so... LOL! Thanks!
Deanna says
I love this!! It has all the flavors I adore!! YUM!!
jacquee | i sugar coat it! says
Great and thanks!
Felesha Bell says
Oh how I love mango and these are gorgeous!!! What can I substitute for the alcohol?
jacquee | i sugar coat it! says
Thanks, Felesha. You can simply omit the alcohol.
Kristen M Chidsey says
These are beautiful and LOVE that you added a little coconut rum--it pairs perfectly with the mango. And I can not wait to try fruit ganache.
jacquee | i sugar coat it! says
Thanks, Kristen. Fruit ganaches are so super flavourful - perfect if you want the fruit flavour to be front and centre!
Shashi at Savory Spin says
Wow - these are simply exquisite - not only are the flavors such a delightful combo, but these are stunning to look at!
jacquee | i sugar coat it! says
Thanks, Sashi! Mango and passion fruit are indeed exquisite, alone or paired up!
Goreti says
You had me at passion fruit. I HAVE to try this but it better be when I am having company or I'm going to end up eating it all by myself.
jacquee | i sugar coat it! says
Hahahaaa...I hear you! I always make sure to give away most of what I make.Too tempting!
Nadine says
Hello,
I have one question if i want to make the filling before,and keep it in the fright. Howlong can it stay iin there a week ? And how long can the filling stay outside the fridge ?
Thankyou so mutch already !
Nadine
jacquee | i sugar coat it! says
Apologies, Nadine - your comment went to spam. I generally let me filling cool at room temperature and fill my molds while it's still fresh and fluid. If you make it ahead of time and wan to store it in the fridge, you'll need to bring t back to piping consistency and temperature.
ROCHELLE HUTCHINSON says
What colours do you use? Also, do you have a tutorial on how to colour and cast?
jacquee | i sugar coat it! says
Sorry for the delayed response - your comment went to my spam. I use two brands at the moment - Roxy Rich and Chef Rubber. I used a lightened yellow, splashes of green and burgundy for these bonbons to pick up on the colours of a passion fruit. I have clips that I need to tread together for a video tutorial. Hope to do so soon!
Cherry Pham says
Hi,
Can I chill the filling to set, then cut it into squares and coat them? Or I can only pipe it into coated mould? Thank you so much. This is a great recipe
jacquee | i sugar coat it! says
Sorry I missed your note, Cherry. You can give it a try, but may need to adjust the chocolate to liquid ratio for a firmer set.
Viktorija Siskova says
Hi, can I use this ganache as a macaron filling? Would it work? Thank you.
jacquee | i sugar coat it! says
Yes, you could. As you can see from the second photo in the post, the ganache sets well. In the photo that followed, I applied a little heat for that melty effect, that's why it looks runny. Let me know how it goes,