Mango cream parfait

I'm not big on dessert since I'm a diabetic, so you won't find me baking a lot of cakes and cookies. But I had this idea that I wanted to serve a dessert with Christmas lunch. A friend mentioned a trifle, and I thought, hey, it's mango season and I could do a twist on a traditional trifle. No cake since your girl barely bakes.

I've started including both a conventional/traditional cooking method and a Thermomix cooking method in my recipes wherever I can because I have a Thermomix and that's what I use, but you can just as easily make them without a Thermomix.

Here's the recipe:

Ingredients (Serves 4)

• Fresh Mango: 2 medium (about 500g), diced into bite-sized pieces
• Custard: 500ml (2 cups), store bought or homemade, cooled (see instructions below)
• Whipped cream: 500ml (2 cups), store bought or homemade (see instructions below)
• Toasted Coconut Flakes: 50g (1/2 cup)
• Fresh Mint Leaves: a handful, sliced for garnish

Homemade Custard Ingredients

• Milk: 500ml (2 cups)
• Egg Yolks: 3 large
• Sugar: 50g (1/4 cup)
• Cornstarch: 30g (2 tablespoons)
• Vanilla Extract: 1 teaspoon

Homemade Whipped Cream Ingredients

• Heavy Cream: 500ml (2 cups)
• Powdered Sugar: 30g (2 tablespoons)
• Vanilla Extract: 1 teaspoon

Instructions

1. Prepare the Mango:
   • Peel and dice the fresh mango into bite-sized pieces. Set aside.
2. Make the Custard: (if you are making it yourself instead of buying it)
   • Conventional Method:
     1. In a saucepan, heat 500ml (2 cups) of milk over medium heat until it is just simmering.
     2. In a separate bowl, whisk together 3 large egg yolks, 50g (1/4 cup) of sugar, 30g (2 tablespoons) of cornstarch, and 1 teaspoon of vanilla extract until well combined.
     3. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
     4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes). Do not let it boil.
     5. Once thickened, remove from heat and let cool to room temperature.
   • Thermomix Option: Combine 500ml of milk, 3 egg yolks, 50g of sugar, 30g of cornstarch, and 1 teaspoon of vanilla extract in the Thermomix bowl. Cook for 7 minutes at 90°C on speed 4, until thickened. Allow to cool.
3. Make the Whipped Cream: (if you are making it yourself instead of buying it)
   • Conventional Method: In a mixing bowl, whip 500ml (2 cups) of heavy cream with 30g (2 tablespoons) of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
   • Thermomix Option: Place 500ml (2 cups) of heavy cream, 30g (2 tablespoons) of powdered sugar, and 1 teaspoon of vanilla extract into the Thermomix bowl. Insert butterfly and mix for 1-2 minutes on speed 3 until soft peaks form. If the soft peaks have not formed, keep mixing in short intervals until they do. Do not overmix it. Refrigerate if not using immediately. (Never exceed speed 3 when whipping cream in the Thermomix or you will end up with butter.)
4. Toast the Coconut Flakes:
   • Preheat your oven to 180°C (350°F). Spread the coconut flakes on a baking sheet and toast for about 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on them to prevent burning.
5. Assemble the Parfaits:
   • In clear balloon glasses, layer the ingredients as follows:
     • Start with a layer of diced mango at the bottom.
     • Add a layer of custard.
     • Follow with a layer of whipped cream.
     • Repeat the layers until the glasses are filled, finishing with a layer of whipped cream on top.
     • Sprinkle toasted coconut flakes over the whipped cream.
     • Garnish with sliced mint leaves.
6. Serve:
   • Chill the parfaits for at least 30 minutes before serving, allowing the flavors to meld.

   
   

Notes and Tips

• Store bought: If you don't want to or don't have the time, it's perfectly okay to buy the custard and whipped cream. Just keep it in the refrigerator until you're ready to assemble and serve.
• Make Ahead: Both the whipped cream and custard can be made a day in advance and stored in the refrigerator. Assemble the parfaits just before serving to maintain the texture.
• Mango Substitutes: If fresh mango is not available, consider using canned mango or other tropical fruits like pineapple or passionfruit.

PS. This is a great summer dessert and perfect for a hot day. But hey, have it whenever you like. It's a definite crowd pleaser so long as your guests like mango!!

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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