Mango Passion Fruit Pistachio Cake
With pistachio dacquoise, pistachio caramel, and a bright mango-passion fruit compote.
This cake brings a tropical twist to one of my favorite pairings: pistachio and fruit. It starts with a soft pistachio dacquoise, layered with chewy pistachio caramel and a vibrant mango–passion fruit compote. Each one is dipped in a crisp pistachio Rocher glaze—white chocolate with cocoa butter, finely chopped pistachios, and just a touch of matcha for that soft green finish.
It’s topped with a delicate spiral of pistachio whipped ganache, finished with fresh mango cubes and tiny dots of passion fruit gel. Creamy and nutty with a gentle tang, a bit of chew from the caramel, and a bright finish from the fruit.
Light, textural, and balanced—a make-ahead dessert that’s perfect for warm weather or anyone who loves a mix of tropical flavors and layered contrast.
Hope you enjoy!
Recipe makes about 6 10cm x 2cm round cakes.
Pistachio paste:
200g pistachio nuts, peeled
92g sugar
30g water