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Prepare two to three days ahead, and store covered mousse in the fridge. Keep  poached cherries in an airtight container in the fridge. Store base in airtight container.


  • 8 passionfruit pulp, plus extra, to serve
  • 395 g can sweetened condensed milk
  • 2 cups thickened cream
  • 1½ sheets puff pastry, thawed
  • ½ cup caster sugar
  • ½ cup water
  • 1 vanilla pod, split, seeds scraped
  • 250 g cherries, stoned
  • 2 mangoes, seeded, thinly sliced

In a small food processor, pulse pulp to break seeds. Strain through a fine sieve. Discard.


In a medium bowl, combine condensed milk and passionfruit.


In a large bowl, using an electric mixer, beat cream until stiff peaks form. Fold through passionfruit mixture until combined. Chill 2 hours until thickened.


Preheat oven to hot, 200 C. Line an oven tray with baking paper. Join pastry sheets, fold edges in 2 cm to form a case and pierce with a fork. Bake 10 to 15 mins until golden. When cool, press base to flatten.


In a small saucepan, combine sugar, water and vanilla pod and seeds. Bring to boil, add cherries. Simmer 2 mins. Cool.


Fill base with mousse, top with mango and drained cherries. Drizzle with extra passionfruit.

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