Name: Mango and yoghurt parfait with passionfruit and pineapple salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 1 small mango, coarsely chopped; 100 gm Greek-style yoghurt; 85 gm heavy cream (45% fat), lightly whisked; 80 gm mascarpone; 80 gm caster sugar; 3 egg yolks; ½ pineapple, finely diced; Pulp of 2 passionfruit; 2 tbsp thinly sliced mint; Palm sugar caramel; 150 gm light palm sugar, coarsely chopped; 1 vanilla bean, split, seeds scraped; 80 ml Malibu coconut rum

Mango and yoghurt parfait with passionfruit and pineapple salad

Australian Gourmet Traveller recipe for Mango and yoghurt parfait with passionfruit and pineapple salad

Serves 6

Prep

20M

Cook

35M

Total

55M

Shards of meringue add extra texture to this perfect summer dessert – either homemade or bought from your local bakery.

Ingredients

1 small mango, coarsely chopped

100 gm Greek-style yoghurt

85 gm heavy cream (45% fat), lightly whisked

80 gm mascarpone

80 gm caster sugar

3 egg yolks

½ pineapple, finely diced

Pulp of 2 passionfruit

2 tbsp thinly sliced mint

Palm sugar caramel

150 gm light palm sugar, coarsely chopped

1 vanilla bean, split, seeds scraped

80 ml Malibu coconut rum

Method

Main

1.Process mango in a food processor until smooth, then pass through a fine sieve into a bowl to yield 200gm. Add yoghurt, whisk to combine and refrigerate until required.

2.Whisk cream and mascarpone in a bowl to soft peaks and refrigerate until required.

3.Stir caster sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 121C on a sugar thermometer (6-8 minutes). Meanwhile, whisk yolks in an electric mixer on low speed. Gradually add sugar syrup and whisk until cooled to room temperature (4-5 minutes). Fold in mango mixture, then fold in cream mixture and spoon into an 8cm x 20cm loaf tin lined with plastic wrap. Smooth top, freeze until firm (3-4 hours).

4.For palm sugar caramel, stir palm sugar, vanilla bean and seeds and 80ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the simmer, add Malibu (be careful as hot caramel will spit), cook until amber-caramel coloured (20-25 minutes), set aside to cool, remove vanilla bean.

5.Combine pineapple, passionfruit and mint in a bowl. Dip loaf tin in hot water, unmould parfait then thickly slice and place on chilled serving plates. Spoon over pineapple salad, drizzle with palm sugar caramel and serve.