Mango and passion fruit cheesecake

1 hour 30 minutes


Mango and passion fruit sorbet

  • 650g of mango purée
  • 100g of concentrated passion fruit purée
  • 200g of sugar
  • 30g of glucose
  • 140g of water


  • 250g of cream cheese
  • 250g of double cream
  • 90g of icing sugar
  • 1/2 vanilla pod

Oat and honey crumble

  • 265g of butter
  • 230g of plain flour
  • 230g of sugar
  • 230g of oats
  • 140g of runny honey
  • 1 pinch of salt

Passion fruit curd

  • 200g of egg yolk
  • 125g of egg
  • 215g of sugar
  • 300g of concentrated passion fruit purée
  • 2 gelatine leaves
  • 250g of butter, cold and diced

Mango and passion fruit compote

  • 1 mango, peeled and diced
  • 2 1/2 passion fruits, halved and seeds removed


Start with the sorbet, as this will need time to freeze. Add the sugar, glucose and water to a pan and bring to a boil over a medium heat. Allow to cool, then add in both purées, mix to combine then pass through a sieve to ensure it is smooth. Churn the mix in an ice cream machine until done, then reserve in the freezer
To make the cheesecake mixture, beat together the cream cheese, icing sugar and vanilla seeds (scraped from the pod). Add in the cream and whip until stiff. Transfer to a large piping bag and reserve in the fridge until ready to serve
For the crumble, rub together the butter, flour, sugar and salt in a bowl to make a sandy mixture. Add in the oats and honey and stir together so that it forms small clusters. Spread out on a baking tray and chill until firmed up slightly
Preheat the oven to 170°C/gas mark 4
Once chilled, bake in the oven until golden brown (about 15 minutes). Remove and allow to cool, then blitz to a fine crumb in a blender and set aside until serving
To make the curd, mix together the egg yolks, whole eggs, sugar and purée in a large bowl. Place over a bain marie (pan of barely simmering water) and continue to stir over the heat until it starts to set
Soften the gelatine leaves in a small bowl of water, then mix into the curd. Take the bowl off the heat and whisk in the diced butter. Pass the curd through a sieve to remove any lumps, then chill until needed
Make a simple compote by mixing together the fresh diced mango and passion fruit seeds in a bowl, then chill in the fridge until ready to serve
To serve, pipe two large mounds of the cheesecake mixture onto each serving plate. Scatter over some of the crumble and dot around spoonfuls of the passion fruit curd. Spoon over some of the fresh mango and passion fruit, then finish with a quenelle of the sorbet