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Calypso® Mango Curd Biscuit Cups Recipe

Entertaining

Desserts

Cookies & Cakes

Prep Time

45 mins + 2 hours chilling
Cook Time

25 mins
Course

Dessert
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 28 biscuit cups

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2x250g packets buttersnap cookies
180g Caramilk chocolate, melted
4 Calypso® Mangoes
⅔ cup (175g) mascarpone
2 Flake chocolate bars, halved crossways

Mango and passionfruit curd

2 Calypso® Mangoes (or 1 large)
¾ cup (180g) caster sugar
6 egg yolks
6 passionfruit
125g butter, chilled, chopped

Featured products

Calypso® Mangoes

Perfection Passionfruit

Method

Preheat the oven to 180°C fan forced. Place 12 cookies, smooth side up over the holes of a patty pan (a pan for baking small cakes or tarts). Place into the oven for 5 minutes until biscuits are hot and soften. Carefully remove the tray. Using a small piece of greaseproof paper scrunched into a ball, gently press the biscuits into the tray holes to form little cups. Allow to cool. Remove biscuits to a wire rack. Repeat to make 28 cups. Once cooled, coat the inside of each biscuit with a little melted chocolate (see tip).
To make curd, peel and roughly cut mangoes. Place into a food processor or blender and puree until smooth. Place puree into a small saucepan along with ¼ cup (60g) of the sugar. Bring to simmer over medium heat, stirring until sugar has dissolved. Press the mango mixture through a sieve. You should have 200-250ml. Whisk egg yolks and remaining caster sugar in a 6-cup capacity heatproof, microwave-safe bowl until creamy. Stir in the mango puree and ½ cup passionfruit pulp. Add the butter. Microwave, uncovered, for 8-9 minutes on Medium/50%, whisking every minute, until the curd thickens. Press a piece of cling wrap onto the surface and refrigerate 3 hours until cold.
Up to 2 hours before serving, cut the cheeks from the mangoes and use a large spoon to remove the fruit. Thinly slice the mangoes crossways. Place on a tray, cover and refrigerate until ready to assemble.
Spoon the mascarpone into a chilled bowl, stir gently until smooth. Add 1 cup of mango and passionfruit curd. Stir to combine and refrigerate until ready to assemble.
Arrange the biscuit cups onto a board in the shape of a tree (see image). Just before serving, fill the cups with mango curd cream and top with sliced mango. Position the flake as the trunk. Serve.

Preheat the oven to 180°C fan forced. Place 12 cookies, smooth side up over the holes of a patty pan (a pan for baking small cakes or tarts). Place into the oven for 5 minutes until biscuits are hot and soften. Carefully remove the tray. Using a small piece of greaseproof paper scrunched into a ball, gently press the biscuits into the tray holes to form little cups. Allow to cool. Remove biscuits to a wire rack. Repeat to make 28 cups. Once cooled, coat the inside of each biscuit with a little melted chocolate (see tip).
To make curd, peel and roughly cut mangoes. Place into a food processor or blender and puree until smooth. Place puree into a small saucepan along with ¼ cup (60g) of the sugar. Bring to simmer over medium heat, stirring until sugar has dissolved. Press the mango mixture through a sieve. You should have 200-250ml. Whisk egg yolks and remaining caster sugar in a 6-cup capacity heatproof, microwave-safe bowl until creamy. Stir in the mango puree and ½ cup passionfruit pulp. Add the butter. Microwave, uncovered, for 8-9 minutes on Medium/50%, whisking every minute, until the curd thickens. Press a piece of cling wrap onto the surface and refrigerate 3 hours until cold.
Up to 2 hours before serving, cut the cheeks from the mangoes and use a large spoon to remove the fruit. Thinly slice the mangoes crossways. Place on a tray, cover and refrigerate until ready to assemble.
Spoon the mascarpone into a chilled bowl, stir gently until smooth. Add 1 cup of mango and passionfruit curd. Stir to combine and refrigerate until ready to assemble.
Arrange the biscuit cups onto a board in the shape of a tree (see image). Just before serving, fill the cups with mango curd cream and top with sliced mango. Position the flake as the trunk. Serve.

TipThe biscuit cups can be spread with chocolate up to 1 day ahead. Keep in an airtight container lined with foil in the fridge.

TipYou can fill and top the tarts 1 hour before serving, place them onto tray and keep in the fridge to prevent the biscuits going soft. Place onto the board and serve immediately.

TipPatty pans are available at bakeware stores. If you don’t have this, you can substitute with a small muffin or cupcake tin.