Maxfacts

Mango parfait with mango puree

Ingredients

• 2 ripe mangos, peeled, cored and chopped
• 1 lemon, juice
• 100 g caster sugar
• 3 egg yolks
• 1 egg
• 300 ml whipping cream, whipped

Method

1. Line a loaftin with clingfilm, set aside.
2. In a saucepan, bring lemon juice and 50 g sugar to the boil. Add mango pieces, reduce heat and simmer for 10 minutes. Remove from heat, blend to a smooth puree, pass through a fine-meshed sieve, set aside to let cool.
3. In a bowl, whisk egg, egg yolks and remaining sugar until pale and fluffy. Add half of the mango puree, mix well. Refrigerate the other half of the mango puree until ready to serve. Fold whipped cream into mango – egg mixture. Transfer into prepared loaftin, cover with clingfilm. Freeze for several hours (or overnight), remove from freezer about 20 minutes before serving. Serve with a dollop of mango puree.