Pâte de fruits mango passion fruit photo

Pâte de fruits mango passion fruit

by Sonja Hänni



  • 250 g Crop’s mango puree
  • 250 g Crop’s passion fruit puree
  • 50 g sugar
  • 30 g pectin
  • 500 g sugar
  • 100 g glucose
  • 10 g lemon juice


  • Heat the fruit purees.
  • Mix the sugar and the pectin and add bit by bit to the fruit puree.
  • Leave to cook.
  • Add the remaining quantity of sugar and the glucose and heat the mixture to 106°C.
  • Add the lemon juice as well and pour the mixture in strips on a Silpat.
  • Let it cool down, cut into cubes and dip in melted chocolate.


Product used

Mango puree
Mango photo

packaging: 1 kg