Skip to content
Image of Passionfruit Mango Coconut Mooncakes

Passionfruit Mango Coconut Mooncakes

Image of Passionfruit Mango Coconut Mooncakes

A beautiful delicacy with a flavorful twist, these Passionfruit Mango Coconut Mooncakes are an elegant take on the traditional Chinese dessert! For this version, passionfruit flavored fondant envelops a sweet mango gelée and smooth coconut white chocolate ganache filling.

Recipe by: Joan Repato

Level of Difficulty: Easy

Yield: 14 Mooncakes



Passionfruit Fondant 

30g                              Cold water 

15g                               Unflavored gelatin powder

22g                               Passionfruit Flavor Paste

25g                               Light corn syrup

10g                               Glycerin

350g                             Sifted powdered sugar


Mango Gelee

32g                               Cold water 

7g                                 Unflavored gelatin powder (1 packet of Knox)

118 ml                          Mango purée, thawed

10g                               Granulated sugar


Coconut White Chocolate Ganache

 30g                              Heavy cream

20g                               Unsalted butter

150g                             Belgian 29% White Chocolate

30g                               Sweetened Coconut Flakes

50g                               Unsweetened finely shredded coconut (for rolling)


Special Equipment and Assembly

Microwave proof glass measuring cup (2 cups)

Non-slip silicone pastry mat

Fine sieve

Fondant rolling pin or marble rolling pin

75g Mooncake mold

50g Sifted powdered sugar (for rolling)




Passionfruit Fondant 

1.) Place cold water in a small bowl and sprinkle gelatin powder over cold water; mix and allow to bloom for 5 minutes.

2.) Place the following ingredients in a microwaveable glass measuring cup: Passionfruit Flavor Paste, light corn syrup, and glycerin.

3.) Add bloomed gelatin to measuring cup and heat all wet ingredients in the microwave for 2 minutes.

4.) Mix and check if gelatin has completely melted into the other ingredients. If not, microwave for 20-30 more seconds until gelatin has completely melted and all wet ingredients are well combined.

5.) Place sifted powdered sugar in a mixing bowl fitted with a paddle attachment. Pour all wet ingredients over the powdered sugar.

6.) Turn mixer on low speed to avoid splashing powdered sugar.

7.) When most of the wet ingredients have been absorbed with the powdered sugar, increase the speed to medium and mix until completely combined. 

8.) Place a non-slip silicone pastry mat on your worktable and spray lightly with non-stick cooking spray. Lightly spray a hand scraper along with your hands with the non-stick cooking spray (this will prevent fondant from sticking to your hands).

9.) Remove your passionfruit fondant form the mixing bowl and place on your silicone pastry mat; use a hand scraper to remove all of the fondant from bowl.

10.) Bring fondant together with your oiled hands and knead fondant until it forms a smooth ball. If the fondant is sticky, sift a little more powdered sugar and knead it together until a smooth ball forms.

11.) Wrap smooth fondant ball tightly with plastic wrap while you prepare the mooncake fillings.


Mango Gelée

1.) Place cold water in a small bowl.

2.) Sprinkle unflavored gelatin on the water and mix, and allow to bloom for 5 minutes (as the gelatin absorbs the water, the gelatin granules will enlarge).

3.) Pour mango purée in a saucepan and add sugar.

4.) Place saucepan over medium heat until it comes to a boil, stirring gently as the sugar dissolves. Remove saucepan from heat.

5.) Add bloomed gelatin to the hot mango-sugar mixture and stir gently.

6.) Return saucepan to low heat and continue stirring until all gelatin has dissolved. 

7.) Pour mango gelée in a 24-cavity half sphere silicone mold (each cavity should be about 0.5" in diameter). *See recipe notes 

8.) Set the silicone mold in the refrigerator and allow to set for 30 minutes. 

9.) Once gelée spheres have set, unmold your 14 spheres and place back in refrigerator until you are ready to assemble your mooncakes.


Coconut White Chocolate Ganache

1.) Place heavy cream and butter in a saucepan over medium heat until it comes to a boil, and remove from heat.

2.) Pour boiled cream over your white chocolate and allow to sit for one minute.

 3.) With a hand whisk, whisk cream and white chocolate until fully combined and all white chocolate has melted.

4.) Pour ganache through a sieve over a bowl and push ganache through for a smooth consistency.

5.) Add sweetened coconut flakes to your white chocolate ganache and mix  thoroughly. 

6.) Place ganache in freezer for 30 minutes, allowing mixture to firm up.

7.) When ganache is firm, scoop 14 balls using a mini cookie scoop or a teaspoon.

8.) Push a half sphere of the mango gelée in the center of each coconut ball, and enclose the mango gelée.

9.) Place Coconut Rapee (finely grated coconut) in a small bowl. Re-roll each mango gelée filled ganache ball in the grated coconut. Place balls on a plate and in freezer. Allow to firm in freezer for 20 minutes. 


Mooncake Assembly 

1.) Take passionfruit fondant and separate it into 14 pieces, about 32g each.

2.) Roll each piece in between the palm of your hands into a ball and place on your non-slip silicone pastry mat. Work with one ball at a time.

3.) Place a sheet of plastic wrap over the fondant and place a clean damp cloth over the plastic wrap (helps prevent your fondant from drying out).

4.) With a fondant rolling pin, roll out the fondant ball to 2½ - 3" in diameter.

5.) Place one ball of your mango gelée filled coconut ganache in the center of your passionfruit fondant and bring the sides of the fondant over the filling to enclose it completely. Roll in sifted powdered sugar.

6.) Remove excess powdered sugar and place ball inside of the mooncake mold. Press down onto a sheet pan with parchment paper. Repeat this step until all mooncakes have been molded.

7.) Serve immediately, or store in an airtight container in refrigerator for 1 week, or in the freezer for up to 3 months.


Recipe Notes:


*For excess mango gelée: You only need 14 half spheres for this recipe. If desired, you can pour the remainder of the gelée mixture into a cup to enjoy later for dessert - just make sure to set in the refrigerator for 30 minutes along with the half spheres.

Image of Passionfruit Mango Coconut Mooncakes served with raspberry sauce.

Pictured above: A taste of tradition with a fruity twist! These elegant treats feature a luscious mango gelée and creamy coconut white chocolate ganache filling, beautifully encased in a passionfruit flavored fondant. 

Have a recipe you'd like to share? We want to see your sweet style! Tag us on social @ifiGOURMET and use #GourmetSweets for a chance to get featured on our channel!
Previous article Piña Colada Cupcakes
Next article Neapolitan Tarts

Leave a comment

Comments must be approved before appearing

* Required fields