Mango and passion fruit coulis

Mango and passion fruit coulis

By
From
Leiths How to Cook
Makes
150 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 ripe passion fruit
1 large, ripe mango
75-100ml fresh orange juice
2-3 teaspoons icing sugar, (optional)

Method

  1. Cut the passion fruit in half, scrape the seeds and juice into a sieve placed over a bowl, to extract just the juice, then discard the seeds. Peel the mango and cut the flesh from the stone, then cut it into large chunks.
  2. Put the passion fruit juice and the mango into a food processor and blend to a smooth purée. Add enough orange juice to give a ‘floodable’ consistency and pass through a fine sieve into a bowl. The sweetness can be adjusted, if necessary, with icing sugar dissolved in a little water.
Tags:
Leiths School of food and wine
cookery course
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