Mango Parfait Recipes

Steps:

• Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
• In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
• Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.

Steps:

• In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.

Steps:

• Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
• When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
• In a small bowl, sprinkle the gelatin over the water & set aside to soften.
• In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining mango puree & the lemon juice, before removing from the heat.
• Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
• Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
• Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
• Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.

Steps:

• For the mango parfait, place the egg yolks, water and half the sugar into a saucepan and whisk to combine. Place over a low heat and cook gently, stirring occasionally, for about ten minutes, until the mixture thickens.
• Remove from the heat and pour into a mixing bowl. Whisk until the mixture cools and is light and fluffy.
• Meanwhile, place the mango flesh into a blender and blend until smooth. Pass through a sieve into a bowl.
• Add the cream to the mango mixture and whisk until the mixture forms soft peaks when the whisk is removed. Fold in the cooled egg yolk mixture.
• Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed. Gradually add the remaining caster sugar, continuing to whisk until stiff and glossy.
• Fold the egg white mixture into the cream mixture until well combined.
• Spoon the mixture into six individual pudding moulds lined with cling film. Place into the freezer for 1-2 hours until completely firm.
• Preheat the oven to 100C/200F/Gas ¾.
• For the meringue stack, place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed.
• Gradually add the sugar and continue to whisk until stiff and glossy.
• Spoon the mixture into a piping bag fitted with a small plain nozzle. Draw 18 7.5cm/3in diameter circles onto baking parchment and place onto a baking sheet.
• Pipe the meringue in a spiral to fill each circle.
• Transfer to the oven and cook for 20 minutes, then turn the oven off but leave the meringues in there for at least two hours. When crisp, remove from the oven and allow to cool completely.
• Remove the parfait from the freezer five minutes before serving.
• To serve, place a meringue disc onto each of six serving plates. Spread a little whipped cream over them, then drizzle with the passion fruit flesh. Top with another meringue and the remaining cream and passion fruit, then finish with a third meringue.
• Turn the parfaits out onto the plates with the meringues. Dust the meringue stacks with icing sugar and top with a few mango slices.

Steps:

• Spoon 2 tablespoons mango puree into a tumbler and add 1/4 cup Greek yogurt. Repeat layers and top with toasted coconut.