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:

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

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.