Mango and passionfruit sauce
This sauce combines the sweetness of ripe mangoes with the tanginess of passionfruit pulp to create a flavour explosion that will take your fruit salad to the next level. And the best part? It's easy to make and can even be jarred and given as a homemade Christmas gift for your guests. With simple ingredients like caster sugar, lemon juice, cornflour, and of course, mangoes and passionfruit, this recipe is sure to impress. So why wait? Give it a try and see how this sauce can transform your favourite fruit dishes!
½ cup(s), (110g)
⅓ cup(s), (80ml)
1 tsp, gluten-free variety
1 cup(s), (250ml) pulp
- Discard mango skin and stone. Chop mango into cubes and place in a large saucepan with sugar and lemon juice. Cook, stirring, over medium heat for 5 minutes or until sugar dissolves. Increase the heat to high and bring to the boil. Reduce the heat and gently simmer for 10 minutes or until mango softens and sauce thickens slightly. Remove from heat. Using a hand held blender, blend mixture until smooth.
- Stir cornflour into passionfruit pulp. Stir through mango puree and bring to the boil over high heat. Pour immediately into sterilised bottles or jars and seal. Decorate with festive ribbon.
For the pulp, you need about 10 passionfruit. You can use 1kg thawed frozen mango cubes. Store unopened bottles and jars in a cool dark place for up to 3 months. Once opened, the sauce will last for up to 2 weeks stored in the fridge.