Passion Fruit Mango Pudding Cake with Pineapple Sou

Name: Passion Fruit Mango Pudding Cake with Pineapple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/4 teaspoon salt; 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish; 5 yolks (large eggs); 3 cups whole milk; 1/2 cup sifted all-purpose flour; 1/2 cup sugar; 3 whites (large eggs); 6 to 8 (6-ounce) ramekins; 1 ripe pineapple, peeled, juiced and chilled well; 1/3 cup toasted coconut, for garnish; 1 fresh passion fruit, for garnish

Servings: persons

1/2 cup sugar
1/4 teaspoon salt
1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish
5 yolks (large eggs)
3 cups whole milk
1/2 cup sifted all-purpose flour
1/2 cup sugar
3 whites (large eggs)
6 to 8 (6-ounce) ramekins
1 ripe pineapple, peeled, juiced and chilled well
1/3 cup toasted coconut, for garnish
1 fresh passion fruit, for garnish

1
In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth.
2
Add the milk then fold in the flour.
3
Beat the egg whites with the sugar until stiff peaks form.
4
Fold in whites and fill ramekins 3/4 full.
5
Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes.
6
The pudding cakes will rise then fall when cooled.
7
Store in refrigerator for at least 3 hours or overnight.
8
PLATING Chill large soup plates.
9
Unmold cakes in the center of the plate and ladle in soup (pineapple juice).
10
Garnish with coconut and passion fruit seeds.
11
Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 teaspoon salt, 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish, 5 yolks (large eggs), and more.

Yes, Passion Fruit Mango Pudding Cake with Pineapple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Passion Fruit Mango Pudding Cake with Pineapple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions