Mango Mousse Parfaits Recipes

MANGO MOUSSE

Steps:

• Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

MANGO PARFAIT

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.

MANGO & PASSIONFRUIT MOUSSE

Steps:

• Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
• Place pulp and liqueur (if using) in a large bowl and stir to combine.
• Stir in gelatine mixture.
• Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
• Beat cream in a separate bowl to soft peaks.
• Fold cream into fruit mixture.
• Then fold cream and fruit mixture into the meringue (egg white) mix.
• Pour into 8 x 3/4 cup capacity serving dishes or glasses.
• Chill until set (overnight is best) or make first thing to serve that night.
• Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).

JAMES MARTIN - MANGO PARFAIT & MERINGUE STACKS

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.