Step 1

To make the coulis, scoop the pulp and seeds out of the passion fruits and add to a saucepan along with the other ingredients. Simmer for 10 minutes. Remove from the heat and allow to cool to room temperature while you prepare the mousse.

Step 2

If using fresh passion fruit, scoop the flesh and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp.

Step 3

Add the mango pulp and passionfruit pulp to a saucepan and simmer on a medium heat for 10 minutes. Add the agar-agar powder and simmer for another 2-3 minutes, whilst continuously whisking. Remove from the heat and allow to cool slightly for 10 minutes.

Step 4

Add the coconut cream/coconut milk to the saucepan (no need to clean it out) on a medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.

Step 5

Pour the mango passion fruit mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit to the bowl into an ice bath to speed up the process)

Step 6

Meanwhile, to a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled mango passion fruit mixture, one large spoonful at a time. Continue until all of the ingredients have been incorporated.

Step 7

Add a couple tablespoons of the mango passion fruit coulis to the bottom of each serving jar. Add the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).

Step 8

Store in the fridge in airtight jars and consume within 2 days.