---
title: Plant-based Mango, Vanilla & Passion Fruit Ganache | Pastry1 Magazine
description: Learn how to make this decadent plant-based ganache using mango, vanilla, and passion fruit. Recipe by Nicolas Cloiseau.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Plant-based Mango, Vanilla & Passion Fruit Ganache | Pastry1 Magazine](https://www.parisgourmet.com/magazine/plant-based-mango-vanilla-passion-fruit-ganache)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jun 18, 2024 2:52:55 PM

*BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER *

For 80 portions

CHEF'S TIP: Do not exceed 75°C when hydrating the fibre to optimise its role in the recipe.

 

INGREDIENTS

2 Tahitian vanilla pods   
215 g mango purée  
260 g passion fruit purée   
15 g chicory fibre   
80 g mango concentrate  
10 g lime juice  
615 g 56% dark chocolate couverture  
480 g 46% milk chocolate couverture  
25 g pure 100% cocoa paste  
145 g hazelnut oil  
1500 g 61% dark chocolate for pre-coating and coating

METHOD:

Infuse the passion fruit and mango purée mixture with the vanilla for ten minutes. Filter and leave to cool.  
Dilute the fibre with the flavoured purees and heat to 75°C, stirring constantly. Add the mango concentrate and lemon juice and keep at 75°C. Gradually pour the mixture over the chopped couvertures and pure cocoa paste, stirring to create an emulsion.   
Add the oil and mix again to obtain a 30°C mass.   
Pour into a 36 x 36 x 12 mm tray. Leave to set for 24 hours at 12°C. Then pre-coat with dark couverture and cut into 15 mm x 30 mm chocolate sweets. Leave to set for 24 hours at 18°C. Coat with a dipping fork in the dark couverture tempered to 31°C. Place each sweet on a sheet of baking paper. Leave to set for one hour at 15°C.

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