Classics Reimagined, Homemade

Mango Passion Fruit Pate

Chef Raymond Morales (IG: @mowelr)


  • 500 g The Perfect Puree Mango Passion Fruit Blend, thawed
  • 500 g Sugar
  • 120 g Glucose syrup
  • 12 g Apple pectin
  • 25 g Sugar
  • 25 g Citric acid
  • 100 g Tajin powder


  1. Combine citric acid and the smaller portion of sugar together. Set aside.
  2. Combine large amount of sugar, glucose syrup, and mango passion puree together in a medium sauce pot.
  3. Bring mix to a boil and immediately lower to a simmer.
  4. Simmer mixture until it reaches 225F and add citric acid/ sugar mix and whisk vigorously to incorporate.
  5. Pour mix into a prepared mold or sheet tray lined with a silicone mat.
  6. Allow to cool at room temperature before portioning.
  7. Portion to desired size.
  8. Once portioned roll pate de fruit in tajin powder and enjoy.
  9. Store at room temperature.