Plant-Based Mango Vanilla Passion Fruit Ganache

• Posted on 14 August 2026
• By The Pastry Depot
• 0

Bright tropical fruit, fragrant Tahitian vanilla, and creamy vegan chocolate come together in these elegant plant-based mango and passion fruit ganache confection.

From Paris Gourmet and Nicolas Cloiseau

Yield: 80 portions

Tropical fruit and chocolate are natural partners, especially when bright acidity is balanced with rich cocoa and a smooth, carefully prepared emulsion. This plant-based ganache recipe from Nicolas Cloiseau, M.O.F. Chocolatier, brings together the lush sweetness of mango, the vibrant tang of passion fruit, and the floral warmth of Tahitian vanilla for a filling that is layered, aromatic, and beautifully balanced.

Rather than relying on dairy cream or butter to create its texture, the recipe combines vibrant fruit purées with chicory fiber, hazelnut oil, pure cocoa paste, and Valrhona Amatika 46% – a smooth, almond-based vegan couverture that delivers the creamy character of milk chocolate without dairy. Mango concentrate deepens the fruit flavor, while a touch of lime juice sharpens the finished ganache and keeps its sweetness in check. Once set, the filling is cut into individual pieces, pre-coated, and dipped in tempered dark chocolate for a refined confection with a delicate shell and a soft, intensely flavored center.

Careful temperature control is especially important when preparing this recipe. The fruit and fiber mixture should not exceed 75C, helping the chicory fiber perform properly while preserving the fresh character of the fruit. A smooth emulsion and final mixing temperature of approximately 30C will help produce the consistent texture needed for clean cutting and coating.

FEATURED PRODUCTS

Ravifruit Mango Puree

Ravifruit Passion Fruit Puree

Valrhona Equatoriale 55% Dark Chocolate Couverture

Valrhona Amatika 46% Milk Chocolate Couverture

Valrhona Satilia 62% Dark Chocolate Couverture

INGREDIENTS

2 ea Tahitian* Vanilla Pods, split

215 g Ravifruit Mango Puree

260 g Ravifruit Passion Fruit Puree

15 g Chicory Fiber

80 g Mango Concentrate

10 g Lime Juice

615 g Valrhona Equatoriale 55% Dark Chocolate Couverture

480 g Valrhona Amatika 46% Milk Chocolate Couverture

25 g Valrhona 100% Pure Paste*

145 g Hazelnut Oil

1500 g Valrhona Satilia 62% Dark Chocolate for pre-coating and coating

DIRECTIONS

1. Combine the Ravifruit Passion Fruit and Ravifruit Mango puree, then gently heat until warm but not hot. Infuse the mixture with the split vanilla beans for ten minutes. Filter and leave to cool.

2. Dilute the fiber with the flavored purees and heat to 75C, stirring constantly. Add the mango concentrate and lemon juice and keep at 75C.

3. Gradually pour the mixture over the Valrhona Equatoriale 55% Dark Chocolate, Valrhona Amatika 46% Milk Chocolate, and Valrhona 100% Pure Paste, stirring to create an emulsion.

4. Add the hazelnut oil and mix again to obtain a 30C mass.

5. Pour into a 36 x 36 x 12 mm tray. Leave to set for 24 hours at 12C.

6. Pre-coat with Valrhona Satilia 62% Dark Chocolate and cut into 15 x 30 mm chocolate sweets. Leave to set for 24 hours at 18C.

7. Coat with a dipping fork in the Satilia 62% Dark Chocolate tempered to 31C. Place each sweet on a sheet of baking paper.

8. Leave to set for one hour at 15C.

*Madagascar vanilla pods, like Norohy Vanilla Beans, may be substituted if Tahitian vanilla is not available.

* If the Valrhona 100% Pure Paste is unavailable, substitute with another pure cocoa product like Cacao Barry Grand Caraque 100% Dark Chocolate.

* If Valrhona 55% Equatoriale cannot be sourced, substitute with a similar chocolate like the Valrhona Manjari 64% Dark Chocolate or Republica del Cacao Ecuador 56% Dark Chocolate.

These Mango, Vanilla, and Passion Fruit Ganache Chocolates offer an elegant example of how fruit, chocolate, and thoughtfully selected plant-based ingredients can work together to create a sophisticated confection. The finished pieces deliver layers of tropical acidity, mellow vanilla, roasted hazelnut notes, and deep cocoa flavor – all enclosed in a crisp dark chocolate coating.

Although the recipe is designed for professional production, its techniques can also inspire smaller-batch bonbons, enrobed ganache squares, molded chocolates, and plated petits fours. For the best results, use high-quality fruit purees and couverture chocolate, monitor temperatures carefully, and allow the ganache sufficient time to crystallize before cutting and coating. The result is a polished, flavor-forward chocolate that feels both modern and indulgent.

Try this recipe for yourself – you can even play with different puree combinations. Don’t forget to share your results with us on Instagram @thepastrydepotatl!