Mango passion fruit roulade

Mango passion fruit roulade

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 40 mins Cook: 30 mins Ready in 1 hour - 1 hour 10 mins

More effort

Serves 6
A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free

Nutrition and extra info

  • Gluten-free


  • kcal223
  • fat4g
  • saturates1g
  • carbs45g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.17g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 large egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g caster sugar
  • 1 level tsp cornflour
  • 1 tsp malt vinegar
  • 1 tsp vanilla extract
  • icing sugar, to dust
  • 200g fat-free Greek yogurt
  • 1 large ripe mango, peeled, stoned and diced
  • 4 passion fruit, pulp only
  • icing sugar (optional) and a few physalis, to decorate
  • raspberry sauce, to serve (see 'Try' below)


  1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.

  2. Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.

  3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (32)

irene01's picture

This is a lovely, easy to prepare desert. It looks really professional. The only issue I have is that it is a little too sweet for my taste, I may try it again with a little less sugar and maybe some sharper fruit

redaurigny's picture

It's a top notch, easy to prepare delicious dessert. The only thing I struggle with is it's presentation...if you prepare it a few mins in advance it all seems to fall apart!

chrisbbc's picture

THis recipe is not gluten free because it contains malt vinegar

julest's picture

Have made this lots of times and it's always gone down very well, often mix half 0% greek yogurt with equal amounts of half fat creme fraiche to give a slightly more creamy filling and have also included raspberries which give it a great appearance

yuliyanti's picture

Looks good and delicious, hope I can make it

hstanton's picture

High in sugar yet giving the impression it is healthy?
Given the choice, high fat is preferable to high sugar. It is also healthier.

glenyst's picture

I have made this twice and find it much easier than it sounds. It tastes heavenly, looks good AND is low fat! What more could you ask? It does go runny if you keep it too long, but there's not much chance of that.

The only down side is that it's far too sweet for a diabetic. A method I've used on other meringues to minimise this problem is to substitute half of the sugar with an artificial sweetner - but do this by volume, not weight! (ie measure how many spoonfuls half the sugar takes, and use the same number of spoonfuls of sweetner - you'll find it weighs a lot less but it's equally sweet.)

merc2557's picture

this was much easier to make than i thought but i couldn't get passion fruit so used raspberries instead. I rolled this up with the yogurt to quickly and when i went to serve it the yogurt had gone a bit watery but it was ok. I would make it again as it looks very pretty and tastes great.

laurieann's picture

My son is on a gluten free diet so I am always looking for new recipes. I came upon this one and when I read the ingredients I realized that the malt vinegar is not gluten free. I will substitute it with apple cider vinegar which is gluten free! Please be aware of hidden gluten, it can be very serious to those who are very sensitive!

happydays95's picture

I've made this and it's FAB! changed the filling to berries e.g. strawberries, raspberries and blueberries..yummy.

daswing's picture

-malt vinegar is NOT gluten-free :( haven't tried the recipe--but don't mislead people--could be uncomfortable for those who are new to the GF diet!

normariley's picture

Delicious and impressive low-fat pudding which no-one realises is low-fat! Could use any fruit, particularly raspberries.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…