Recipe: Passionfruit and Mango Pâté des Fruits

This was my first attempt at modifying Kirsten Tibbals’ recipe for Passionfruit Pâté de Fruit using the Lotus brand of Citrus Pectin.  And… first time lucky, apparently, because this really worked.  It’s nothing like my old pectin jellies, but it’s a true pâté des fruits, and the mango and passionfruit complement each other beautifully, which is handy when you consider that they were basically what I had available to use.

I suspect the keeping qualities of this aren’t going to be stellar – a week or two, would be my guess.  But they taste so good that this is unlikely to become an issue.

Your Shopping List

10 g citric acid solution (see first step – you need 5 g citric acid and 5 g water)
6 really big juicy passionfruit, so realistically about 12 of the normal kind – you want 165 g  passionfruit juice once you’ve strained out the seeds.
165 g mango flesh (2-3 mangos, probably – I used one mango, plus some frozen mango chunks)
12 g citrus pectin (Lotus brand)
575 g caster sugar
125 g glucose syrup
caster sugar to coat

Things you will need

A blender
A big, non-stick saucepan
A sieve
Lots of bowls!
A candy thermometer (or a thermometer that can go happily to 107°C)
A whisk
A 25cm square cake tin lined with two layers of baking paper that go at least 2cm up each side.
A spatula

Now what will you do with it?

This recipe is both fast and slow, so your first steps are really about getting everything measured out and lined up on your benchtop.

So, you need to make citric acid solution, which is a pain for this amount.  What you need to do is dissolve 5 g of citric acid in 5 g of boiling water.  Personally, I tend to multiply this by 10 (50 g water, 50 g citric acid), and then put what I don’t need in an airtight container in the fridge.  I have no idea how long it keeps, because once I get started, I just make ten batches of pectin jellies over the course of a week or so, but that’s me…

Line the baking tin with two layers of baking paper going in opposite directions.

Now put a sieve over a bowl, and halve your passionfruits over this sieve, scooping out the flesh and pulp with a spoon.  Use the spoon to stir and push as much of the juice and pulp through as you can – I know it’s a pain, but you don’t want this to be full of seeds.  Leave it to drip a bit while you chop up your mango and put it in a blend with 165 ml water.  Add the passionfruit juice and blend again.

Measure 75 g of sugar into a small bowl with the pectin, and stir together well.

In another bowl, measure out 500 g of sugar, and make a hollow in the middle.  Run your hand under cold water, and use it to scoop out 125 g glucose syrup and put it in the hollow in the sugar so that it sits on top (the cold water will help stop the glucose sticking to your hands, and if you put the glucose on top of and surrounded by sugar, it will slide easily into your saucepan later, without you needing a spatula.

OK, you are ready to go!

Put the passionfruit and mango puree in the saucepan, and bring slowly to the boil.

Pour in the pectin mixture, whisking constantly as you do so – pectin wants to be lumpy, and the sugar will help prevent that, but whisking will help prevent it more.

Once the mixture comes back to the boil, add the remaining sugar and glucose syrup.

Now, you basically need to keep whisking this mixture slowly, until it reaches 107°C on the sugar thermometer.  Whisking will help it not to boil over, and also prevent it from sticking and other good things.  It does rather want to boil over, if you put the heat up high, so keep the heat at about medium, and keep whisking, and be patient, because it takes a really long time for the thermometer to get from 101° to 107°.

When the temperature hits 107°C, immediately remove the saucepan from the heat, and whisk in the citric acid solution, then immediately pour into your prepared tin.

Leave to set for 24 hours, then cut into 2cm squares and dredge in caster sugar.


This recipe is vegan, gluten-free and nut free, but decidedly not low-GI. They are not too bad for FODMAP avoiders, because passionfruit is low in fructose, mango is moderate, and the sucrose to fructose ratio of this recipe ought to be pretty high.

In terms of flavours, you could replace the mango, passionfruit and water mixture with 500 g of a bought fruit puree.  I will probably post a few more variations and homemade fruit puree ideas for this as I manage to make them.

The results of my three lab book posts, alongside the passionfruit and mango sweets

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