Mango Passion Fruit Curd with Crispy Coconut-Almond Granola

Name: Mango Passion Fruit Curd with Crispy Coconut-Almond Granola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (360 ml) fresh mango puree (from 2 ripe mangoes, peeled and pitted), blended until smooth, strained if needed to remove fiber; ¾ cup (180 ml) passion fruit pulp (fresh or thawed frozen, seeds included), strained to remove large seeds if desired, or left whole for texture; 4 large egg yolks, at room temperature; ½ cup (100 g) granulated sugar; 4 tablespoons (57 g) unsalted butter, cold, cut into small cubes; pinch fine sea salt; 1 cup (140 g) raw almonds, roughly chopped, chopped into ½-inch pieces; ¾ cup (60 g) unsweetened shredded coconut; ¼ cup (85 ml) raw honey or light honey; 2 tablespoons (30 ml) unrefined coconut oil, melted, melted; ½ teaspoon (2½ ml) pure vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 2 cups (480 ml) plain Greek yogurt (2% or full-fat)

From the MyKitchenBank Kitchen

A vibrant Brazilian-inspired yogurt bowl combining tangy mango-passion fruit curd with Greek yogurt, topped with a crunchy baked coconut-almond granola. The tropical curd is silky and bright, made by cooking mango and passion fruit with eggs and butter into a smooth spread. The granola topping adds textural contrast with toasted almonds, shredded coconut, honey, and a hint of vanilla. Perfect for breakfast or a light dessert.

Prep: 20 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 4 bowls (with extra curd and granola for storage)

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Ingredients

4 servings

For the Curd
1½ cups (360 ml) fresh mango puree (from 2 ripe mangoes, peeled and pitted), blended until smooth, strained if needed to remove fiber
¾ cup (180 ml) passion fruit pulp (fresh or thawed frozen, seeds included), strained to remove large seeds if desired, or left whole for texture
4 large egg yolks, at room temperature
½ cup (100 g) granulated sugar
4 tablespoons (57 g) unsalted butter, cold, cut into small cubes
pinch fine sea salt
For the Granola
1 cup (140 g) raw almonds, roughly chopped, chopped into ½-inch pieces
¾ cup (60 g) unsweetened shredded coconut
¼ cup (85 ml) raw honey or light honey
2 tablespoons (30 ml) unrefined coconut oil, melted, melted
½ teaspoon (2.5 ml) pure vanilla extract
¼ teaspoon (1.5 g) fine sea salt
For Serving
2 cups (480 ml) plain Greek yogurt (2% or full-fat)

Equipment (8)

9×13-inch (23×33 cm) rimmed baking sheet
Medium saucepan (for double boiler)
Heatproof bowl (for double boiler)
Fine-mesh sieve or strainer
Whisk
Rubber spatula
Instant-read thermometer
Bowls for serving

Steps

Before you start

Preheat oven to 325°F (163°C) for the granola
Have a fine-mesh sieve and double boiler or heatproof bowl ready for the curd
Use room-temperature eggs to prevent curdling
Measure out passion fruit pulp fresh or thawed from frozen

1
Make the Granola Base
- In a medium bowl, combine 1 cup (140 g) chopped almonds, 0.75 cup (60 g) unsweetened shredded coconut, 0.25 cup (85 ml) honey, 2 tablespoons (30 ml) melted coconut oil, 0.5 teaspoon (2.5 ml) vanilla extract, and 0.25 teaspoon (1.5 g) salt.
- Stir until everything is evenly coated and no dry patches remain.
- The mixture should look like wet sand with clumps.
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Tip: Mix thoroughly so the honey and oil coat all particles evenly, or the granola will bake unevenly.
2
Bake the GranolaOven 325°F / 165°C
- Spread the granola mixture in a single even layer on a 9×13-inch (23×33 cm) rimmed baking sheet.
- Bake at 325°F (163°C) for 18–20 minutes, stirring once halfway through with a wooden spoon, breaking up any large clumps.
- The granola should be golden brown and fragrant.
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Ready when: Granola is golden brown, almonds are fragrant, and coconut looks toasted at edges
Tip: Stir at the 10-minute mark so the edges don't burn before the centers are done. Watch closely—ovens vary.
3
Cool Granola
- Spread the hot granola on a clean baking sheet or parchment paper to cool for 15 minutes.
- It will crisp up as it cools.
- Once cooled, break into bite-sized clusters and set aside.
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Ready when: Granola is cool to the touch and breaks apart easily into clusters
Tip: Don't skip this cooling step—warm granola is soft and won't be crispy when finished.
4
Set Up Double Boiler
- Fill a medium saucepan with 2 inches (5 cm) of water and bring to a bare simmer over medium heat.
- Place a heatproof bowl on top (it should not touch the water).
- The bowl will sit above the gentle steam, creating gentle indirect heat.
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Ready when: Water simmers gently and bowl sits securely without touching water
Tip: A double boiler prevents the eggs from scrambling by cooking them slowly with indirect heat.
5
Whisk Fruit, Eggs, and Sugar
- In the heatproof bowl, whisk together 1.5 cups (360 ml) mango puree, 0.75 cup (180 ml) passion fruit pulp (with seeds), 4 room-temperature egg yolks, 0.5 cup (100 g) sugar, and a pinch of salt.
- Whisk until very smooth and pale, about 1 minute.
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Ready when: Mixture is smooth, pale, and no sugar crystals are visible when rubbed between fingers
Tip: Room-temperature eggs mix smoothly and cook evenly without scrambling.
6
Cook the CurdOven 160°F / 70°C
- Place the bowl over the simmering water.
- Whisk constantly for 12–15 minutes, scraping the bottom and sides with a rubber spatula every 30 seconds.
- The mixture will gradually thicken and reach 160°F (71°C) on an instant-read thermometer.
- When ready, it should coat the back of a spoon and leave a trail when you run your finger through it.
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Ready when: Mixture reaches 160°F (71°C) internal temperature, coats the back of a spoon, and leaves a visible trail
Tip: Never stop whisking or the eggs will scramble. Use a thermometer to ensure food safety and proper texture.
7
Finish the Curd
- Remove the bowl from the heat.
- Add 4 tablespoons (57 g) cold butter in small cubes and stir gently until fully melted and incorporated.
- The curd will be glossy and smooth.
- Pour through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or passion fruit seeds (optional, for silky texture).
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Ready when: Curd is smooth, glossy, and butter is completely incorporated
Tip: Straining is optional but creates a completely smooth curd; leaving seeds adds rustic texture and nutrition.
8
Chill the Curd
- Transfer the curd to a glass jar or container.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 30 minutes until chilled and thickened further, or up to 1 week.
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Ready when: Curd is cold to the touch and thickened enough to hold a spoon upright
Tip: Plastic wrap prevents oxidation and browning of the curd surface.
9
Assemble the Bowls
- Divide 2 cups (480 ml) Greek yogurt among four serving bowls, using about 0.5 cup (120 ml) per bowl.
- Spoon 2–3 tablespoons (30–45 ml) chilled mango-passion fruit curd into the center or swirl it throughout the yogurt.
- Top with a generous handful (about 0.25 cup / 35 g per bowl) of cooled coconut-almond granola.
- Serve immediately.
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Ready when: Bowls are assembled and granola is clearly visible on top
Tip: Assemble just before serving so the granola stays crispy and doesn't soften from yogurt moisture.

Good to know

Tips

Toast the granola at 325°F (163°C) rather than higher temperatures to prevent the coconut from burning while almonds toast through.
Room-temperature egg yolks are crucial for the curd; remove them from the fridge 30 minutes before cooking to ensure they whisk smoothly and cook evenly.
A thermometer is your best friend for the curd—reaching 160°F (71°C) ensures both food safety and the perfect thickened texture.
Assemble bowls right before eating to keep the granola crispy; yogurt moisture will soften it within minutes if left sitting.

Make ahead

The curd can be made up to 1 week ahead and stored in the refrigerator. The granola can be baked and stored in an airtight container for up to 5 days. Assemble bowls just before serving for maximum crispness.

Storage & reheating

Curd: Keep refrigerated in an airtight glass container for up to 1 week. Do not freeze. Granola: Store in an airtight container at room temperature for up to 5 days, or in an airtight freezer bag for up to 3 weeks. Assembly: Consume immediately after assembly. Leftover assembled bowls are best eaten within 1 hour before granola softens.

Substitutions

passion fruit pulp (fresh or thawed frozen, seeds included) → fresh lime juice mixed with 2 tablespoons mango puree. Use 0.5 cup (120 ml) lime juice stirred with reserved mango puree for a brighter, more acidic curd. Omit if making this substitution to avoid over-thinning.
unsweetened shredded coconut → unsweetened coconut flakes or desiccated coconut. Coconut flakes will toast slightly faster (start checking at 15 minutes). Use the same 0.75 cup (60 g) measure.
raw almonds, roughly chopped → raw cashews or macadamia nuts, chopped. Either nut will bake similarly and provide a rich, creamy crunch. Maintain the 1 cup (140 g) measure.
plain Greek yogurt (2% or full-fat) → thick coconut yogurt or regular yogurt strained through cheesecloth. For a dairy-free version, use full-fat coconut yogurt. Regular yogurt will be thinner; strain overnight for a thicker consistency.