Mango Passion Fruit Choc Posset

Prep time15 minutes
Cook time5 minutes
Rest time4 hours
Total time4 hours 20 minutes
DifficultyEasy
Servings4 to 6

A sunshine-bright posset with tropical fruit, silky citrus cream, and a rich chocolate crumble for crunch. Warm-weather elegance with minimal effort.

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What we love about this posset

A posset is such a quiet showstopper. It is creamy and citrusy with no eggs or gelatin, just cream, sugar, and acid doing their magic. The mango and passionfruit bring brightness and a little tang, and the chocolate crumble adds richness and texture so every spoonful is balanced.

Where’s it from?

A posset is a classic British dessert made by curdling cream with citrus juice to create a smooth, custard-like texture without eggs or gelatin. It began as a medieval hot drink before evolving into the chilled dessert we know today. Modern versions feel refined and summery, which is why this one pairs so well with tropical fruit and a cocoa twist.

Why cocoa?

Originally made with hot milk and ale, our version adds an elegant cocoa twist. The dark chocolate crumble is not just for contrast. It adds depth, crunch, and bitterness that grounds the tropical fruit and balances the citrus.

Cocoa Recommendation

What cocoa should I use?

Use dark cocoa drops for both the crumble and drizzle. They melt smoothly, set with shine, and add the bittersweet edge that balances the tropical fruit and citrus.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

For the posset


400ml double cream (heavy cream)
100g sugar
200g mango purée (fresh or frozen)
50g passionfruit purée (fresh or frozen)
Juice of 1 lemon

For the chocolate crumble topping

100g dark cocoa drops, melted
50g crushed biscuits (digestives or graham crackers)
Pinch of sea salt

For garnish

Fresh passionfruit seeds
Mango cubes
Extra melted dark cocoa drops

Method

Prepare the chocolate crumble


Preheat the oven to 180°C (350°F). Mix the melted cocoa drops with the crushed biscuits and sea salt. Spread onto a lined baking tray and bake for 5 to 8 minutes.

Cool and crumble


Let the chocolate biscuit base cool completely, then break into chunks or crumble with your hands. Set aside.

Make the posset base


Combine the cream and sugar in a saucepan over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 2 to 3 minutes. Remove from the heat and stir in the lemon juice.

Add the fruit


Stir in the mango and passionfruit purées until smooth.

Chill and set


Pour into serving glasses, filling about three quarters full. Cool for 10 to 15 minutes, then refrigerate for at least four hours or overnight.

Garnish and serve

Top with chocolate crumble. Drizzle with melted cocoa drops and finish with fresh mango cubes and passionfruit seeds. Serve chilled.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.
WATCH VIDEO RECIPE

Mango Passionfruit Posset with Chocolate Crumble

A smooth, tropical take on the classic posset, this dessert balances the creamy richness of double cream with the vibrant tartness of mango and passionfruit. A crunchy chocolate crumble topping replaces the traditional ganache, adding a delightful contrast of textures. A drizzle of dark chocolate enhances the indulgence, making each bite even more luxurious. Perfect for warm days or elegant dinner parties!

When should I make this?

Dinner parties, warm evenings, summer lunches, or anytime you want something bright and indulgent without fuss