If you like fruit jellies, you’ll love these passion fruit and mango pâte de fruits. They combine the velvety sweetness of mango with the bright, tangy flavor of passion fruit for a little treat that truly makes your taste buds tingle.
This refined candy stands out with its melt in your mouth texture and intensely fruity aroma. The blend of mango and passion fruit creates the perfect balance of sweetness and acidity. The recipe takes no more than 15 minutes to make. It’s the perfect little treat to offer as a holiday gift, to share, or to enjoy with a cup of tea.
You already have two recipes on the blog: Lemon Pâte de Fruits for citrus lovers and Raspberry Pâte de Fruits, which is one of my favorites. Today’s recipe is a little different because it’s made without glucose syrup, an ingredient usually considered essential in pâte de fruits. A reader asked me for a glucose syrup free version, so I decided to give it a try and the result is very satisfying, even after a month stored at room temperature. The pâte de fruits stayed perfect.
I used silicone molds shaped like teddy bears and spheres, but you can also use a baking frame or any other silicone molds you have on hand.
Table of Contents
Tips for making a successful Pâte de fruits
Use a thermometer: A thermometer is the only reliable way to achieve the right consistency for pâte de fruits.
The role of glucose syrup: Glucose syrup is important for a long shelf life. It prevents the paste from crystallizing while keeping it soft and firm. In this recipe, I didn’t use any, and the result turned out perfectly. I kept a close eye on the preparation and after a month the pâte de fruits remained perfect. If you want them to last longer, you can add 100g of glucose syrup to the recipe.
Acid solution: Adding an acid at the end of cooking is essential to activate the pectin. Citric acid mixed with an equal weight of water is normally used, but you can substitute lemon juice, which is what I use in my recipes. Don’t forget to add it.
Cooking and Temperature: Cooking, and therefore the temperature, isn’t the same for every fruit. Some fruits need to reach 105-106°C (221–223°F), while others should go up to 107-108°C (225-226°F), or even 110°C (230°F) if water has been added. Professional candy makers often use a refractometer for greater precision to measure the final sugar concentration.
Each Fruit Needs Its Own Recipe: Every fruit requires a specific recipe that takes into account its unique characteristics: pectin content, sugar, water, and pH. These factors directly affect the texture and firmness of the pâte de fruits. It’s important to follow the recipe for each fruit carefully to achieve the best results. Candy making can be quite fussy, so sticking to the recipe is the best way to ensure success.
Which Pectin and Fruit Coulis to Use?
Fruit Coulis: I recommend using passion fruit coulis in carton form. Available in 1-liter or ½-liter cartons, you can divide it into portions and freeze them for up to a year for other uses. You can also use fruit puree after removing the seeds, but this will be much more expensive.
For mango coulis, simply blend the pulp of a large mango until smooth to make a purée.
Pectin: For an authentic pâte de fruits, forget gelatin and agar-agar. Use yellow pectin, not NH pectin. NH pectin is used to make fruit confits, like the raspberry confit I’ve already shared for logs and desserts.
Ingredients
NB: You can find a printable recipe card at the end of the article.
For 32 Passion Fruit and Mango Pâte de Fruits in Teddy Bear Shapes
- 300 g passion fruit coulis (like this carton) (10.5 oz)
- 200 g mango coulis (pureed mango) (7 oz)
- 400 g sugar (14 oz)
- 100 g sugar (to mix with the pectin) (3.5 oz)
- 12 g yellow pectin (0.4 oz)
- 15 ml lemon juice (1 tbsp)
- Sugar for coating
How to Make Passion Fruit and Mango Pâte de Fruits
1. Prepare all your equipment. Place the silicone molds on a baking sheet and keep a measuring cup nearby to fill them neatly. If you’re using a frame, pour the mixture straight from the saucepan. Line the bottom with plastic wrap.
2. Mix 100 g (3.5 oz) of sugar with the yellow pectin and set aside.
3. In a large, high-sided saucepan, combine the passion fruit coulis and mango coulis with the 400 g (14 oz) of sugar and bring to the heat.
4. As soon as it begins to simmer, around 50°C (122°F), sprinkle in the sugar-pectin mixture while whisking to prevent lumps.
5. Bring everything to a boil over high heat. Insert the thermometer probe and continue cooking until the mixture reaches 107°C to 108°C (224°F to 226°F) for a firmer pâte de fruits. Stir constantly to prevent it from sticking to the bottom of the pan.
6. Once it reaches 107°C (224°F), remove the saucepan from the heat and immediately add the lemon juice. Mix well.
7. Pour the mixture right away into the frame, or into a measuring cup with a spout to fill the silicone molds.
8. Let them set at room temperature for 12 hours. Unmold, then cut into squares or any shape you like if you used a frame.
9. Place the pieces on a baking sheet and let them dry for another 12 hours, turning them occasionally so they dry evenly.
10. After drying, coat them in sugar and store them in an airtight container.
How to Store Passion Fruit Pâte de Fruits
Store your pâte de fruits in an airtight container at room temperature in a cool, dry place, away from light and humidity. Place a sheet of parchment paper between each layer to keep them from sticking.
They stay soft, flavorful, and fragrant for several weeks.
To extend their shelf life, let them dry for an extra day or two before storing them. If they seem too moist, you can dry them in the oven: preheat it, turn it off, and let the candies dry inside while it’s still warm, or set the oven to 95°F (35°C).
Passion Fruit and Mango Pâte de Fruits (jelly candies)
INGREDIENTS
For 32 Passion Fruit and Mango Pâte de Fruits in Teddy Bear Shapes
- 300 g passion fruit coulis
- 200 g mango coulis pureed mango
- 400 g granulated sugar
- 100 g granulated sugar to mix with the pectin
- 12 g yellow pectin
- 15 ml lemon juice 1 tbsp
- Sugar for coating
PREPARATION
- Prepare all your equipment. Place the silicone molds on a baking sheet and keep a measuring cup nearby to fill them neatly. If you’re using a frame, pour the mixture straight from the saucepan. Line the bottom with plastic wrap.
- Mix 100 g (3.5 oz) of sugar with the yellow pectin and set aside.
- In a large, high-sided saucepan, combine the passion fruit coulis and mango coulis with the 400 g (14 oz) of sugar and bring to the heat.
- As soon as it begins to simmer, around 50°C (122°F), sprinkle in the sugar-pectin mixture while whisking to prevent lumps.
- Bring everything to a boil over high heat. Insert the thermometer probe and continue cooking until the mixture reaches 107°C to 108°C (224°F to 226°F) for a firmer pâte de fruits. Stir constantly to prevent it from sticking to the bottom of the pan.
- Once it reaches 107°C (224°F), remove the saucepan from the heat and immediately add the lemon juice. Mix well.
- Pour the mixture right away into the frame, or into a measuring cup with a spout to fill the silicone molds.
- Let them set at room temperature for 12 hours. Unmold, then cut into squares or any shape you like if you used a frame.
- Place the pieces on a baking sheet and let them dry for another 12 hours, turning them occasionally so they dry evenly.
- After drying, coat them in sugar and store them in an airtight container.
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