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Passion Fruit Wine and Mango Filled Bonbons


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Passion Fruit Wine and Mango Filled Bonbons


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Passion Fruit Wine and Mango Filled Bonbons

Since we wanted the kids to be able to enjoy the Morad Passion Fruit wine with us, we made a mango passion fruit wine coulis (where the wine is reduced so the alcohol has evaporated) and used it as a filling for dark chocolate bonbons. Our kids devoured them as we were making them! Special equipment: candy molds & small paint brush


  • Prep Time : 30 min
  • Cook Time : 20 min
  • Ready Time : 50 min



  • 1 cup diced, fresh mango (about 1 large)
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1 cup Morad Passion Fruit Wine
  • 1 cup good quality dark chocolate chips
  • 1 1/2 tablespoons coconut oil


In a medium size saucepan, combine mango, sugar and water. Cook over medium heat for about 8 minutes, gently mashing the mango pieces with a wooden spoon as they soften. Add wine and continue cooking for 10 more minutes. Set aside to cool completely.

Melt chocolate chips using a double boiler or in the microwave (at 20 second increments, stirring often). Once the chocolate is melted, add coconut oil and mix well. Let it cool slightly.

Using the brush, “paint” the candy molds with chocolate (make sure the layer is thick enough that you can’t see the plastic). Place the molds in the freezer for about half an hour.

Fill the molds 2/3 of the way with the mango-wine filling. Top with more melted chocolate to “seal” the filling. Return the filled molds to the freezer for at least 2 hours.

Carefully unmold the bonbons by turning the molds upside down and gently pressing on the bottom. Keep refrigerated.


About May I have that recipe


Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husbansd for that one). �Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone. �After all, what better way to make new friends and share our culture that through food. �Which brings us to how we started our blog May I Have That Recipe? �from our passion for food, our love for people and our need to share both.�

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe?�


Vicky and Ruth





2 Responses to Passion Fruit Wine and Mango Filled Bonbons

  1. I am looking at this early in the morning and wondering if there is a rule, like with alcoholic beverages, that you can’t have it before noon. These look so tempting I would want them for breakfast at the moment.

  2. avatar says: fbogus

    In the photo the filling looks almost like a fruit pate. If I temper the chocolate and don’t refrigerate, does the mango have enough pectin to set the center or will it stay liquid?

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