Mango Cream Parfait
A delightful layered dessert featuring creamy mango pudding, crumbled cake, and whipped cream, topped with fresh mango cubes.
1h 25m·DESSERT7Servings
Nutrition
279kcal
3gProtein
38gCarbs
14gFat
Ingredients
MANGO PUREE
Chopped Mango
200 g
Sugar
2 tbsp
MANGO PUDDING
Sugar
2 tbsp
Cornstarch (US) / Cornflour (UK)
4 tbsp
Milk
300 ml
Mango Puree
150 g
CRUMBLE LAYER
Vanilla Cake
Madeira cake, loaf cake, or pound cake recommended
100 g
MANGO CREAM
Whipping Cream
Minimum 33% fat
200 ml
Sugar
2 tbsp
Reserved Mango Puree
1/4 cup
50 g
FOR ASSEMBLY
Finely Chopped Mango
100 g
Equipment
Hand Mixer
Blender
Piping Bag
Instructions
1Prepare Mango Puree
2m
2mBlend Mango
Combine 200g chopped mango and 2 tbsp sugar in a bowl. Blend until smooth using an immersion blender.
Reserve and Set Aside
Reserve 50g (1/4 cup) of the mango puree for the cream. The remaining 150g will be used for the pudding.
2Make Mango Pudding
10m
10mCombine Dry Ingredients
In a saucepan, whisk together 2 tbsp sugar and 4 tbsp cornstarch until well combined.
Add Milk
Gradually whisk in 300ml milk, starting with a small amount to create a smooth paste, then adding the rest. Ensure there are no lumps.
Cook Pudding
Place the saucepan over medium heat. Whisk continuously for about 5 minutes, or until the mixture thickens and reaches a boiling point. It should have a pudding-like consistency.
Incorporate Mango Puree
Remove from heat and stir in the reserved 150g of mango puree until fully incorporated. Mix well.
Pour into Cups
Pour the hot mango pudding into 7 individual serving cups (approx. 160ml each). Let them cool down completely.
3Prepare Cake Crumble
3m
3mCrumble Cake
Take 100g of vanilla cake (like madeira, loaf, or pound cake) and crumble it into small pieces into a bowl.
Set Aside
Set the crumbled cake aside for assembly.
4Make Mango Cream
7m
7mWhip Cream
In a large bowl, combine 200ml whipping cream and 2 tbsp sugar. Whisk using a hand mixer until stiff peaks form.
Incorporate Mango Puree
Gently fold in the reserved 50g of mango puree into the whipped cream using a spatula until just combined. Be careful not to overmix.
5Assemble Parfaits5m
5mAdd Cake Crumble
Spoon a layer of the crumbled cake over the cooled mango pudding in each cup. Even out the layer.
Add Diced Mango
Top the cake crumble layer with finely chopped mango cubes.
Pipe Mango Cream
Transfer the mango cream to a piping bag fitted with a 1B piping nozzle. Pipe a generous swirl of cream on top of the mango cubes in each cup.
Garnish
Garnish each parfait with a small cube of fresh mango.
6Chill and Serve
1h
1hRefrigerate
Refrigerate the parfaits for at least 1 hour before serving to allow the flavors to meld and the layers to set.
Serve
Serve chilled. The parfaits can be stored in the fridge for up to 3 days.
Tips
Ensure the mango pudding is completely cool before adding the cake crumble to prevent it from becoming soggy.
For a smoother mango puree, you can strain it after blending.
Use ripe, sweet mangoes for the best flavor.
If you don't have a piping bag and nozzle, you can spoon the mango cream on top and create swirls with a spoon or spatula.