Frozen Mango Parfait

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By Team Studio Kitchen

Want a quick and easy dessert for a hot day? Don’t have an ice cream machine? No worries, this frozen fruity dessert ticks all those boxes and more. Really great when mangoes are in season and cheap, you can especially use those mangos that are over ripe for this one. You can make this on the day but it’s better to plan and leave it to freeze hard overnight.

We are use the delicious creamy Mascarpone from our friends at That’s Amore Cheese for this.

Time

4

hour

0

minutes

Degree of Difficulty

Medium

Save

1

Portions

10
servings

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Ingredients

Servings

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EQUIPMENT

1 22 cm springform cake tin

SALTED OAT & GINGER BISCUIT BASE

90g unsalted butter, cold melted
50g plain flour
50g rolled oats
65g soft brown sugar
½tsp bicarbonate of soda
 salt
1tsp ground ginger

FROZEN MANGO PARFAIT

120g egg yolks (6 large eggs)
20 ml water
100g caster sugar
375 ml cream, thickened
250g mango puree

ASSEMBLY

250g mascarpone
1 mango
1

 

2

To get started… grease a 22cm springform cake tin and line with baking paper on the base and around the sides. Preheat the oven to 180C.

 

3

For the salted oat & ginger biscuit base… Place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a wet crumb. Tip the paste into the prepared tin and use the back of a spoon to smooth over the entire surface of the base. Place the base into the oven and bake for 16-18 minutes or until it is golden brown. Remove from the oven and set aside.

 

4

For the parfait… blend 250 g of ripe, peeled mango flesh to a smooth puree. Whip the cream until soft peaks form and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed until they double in size. Add the water and sugar to a saucepan and heat to a syrup. Continue to cook the syrup to 121˚C and remove from the heat, use a digital thermometer to accurately check the temperature. Pour the cooked syrup slowly pour down the edge of the mixing bowl to combine with the yolks while mixing. Whisk on high and mix until it has cooled. Fold the mango puree into the bombe and then gently fold in the whipped cream. Pour the parfait mixture into the tin on top of the cooled salted oat and ginger base. Tap to level and place in the freezer for a minimum of four hours or overnight is best.

 

5

To assemble… Remove from the freezer and unmould the parfait from the tin, remove the paper and place the parfait onto a serving plate. Add the mascarpone onto the surface of the parfait and use a small palette knife to level to the edges. Peel the mango and take the cheeks off, use a knife to cut thin slices and arrange on top of the parfait. Return to the freezer for 20 minutes to make it easier for cutting with a large sharp knife. Serve frozen and enjoy.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To get started… grease a 22cm springform cake tin and line with baking paper on the base and around the sides. Preheat the oven to 180C.

3
0 hours 0 minutes

For the salted oat & ginger biscuit base… Place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a wet crumb. Tip the paste into the prepared tin and use the back of a spoon to smooth over the entire surface of the base. Place the base into the oven and bake for 16-18 minutes or until it is golden brown. Remove from the oven and set aside.

4
0 hours 0 minutes

For the parfait… blend 250 g of ripe, peeled mango flesh to a smooth puree. Whip the cream until soft peaks form and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed until they double in size. Add the water and sugar to a saucepan and heat to a syrup. Continue to cook the syrup to 121˚C and remove from the heat, use a digital thermometer to accurately check the temperature. Pour the cooked syrup slowly pour down the edge of the mixing bowl to combine with the yolks while mixing. Whisk on high and mix until it has cooled. Fold the mango puree into the bombe and then gently fold in the whipped cream. Pour the parfait mixture into the tin on top of the cooled salted oat and ginger base. Tap to level and place in the freezer for a minimum of four hours or overnight is best.

5
0 hours 0 minutes

To assemble… Remove from the freezer and unmould the parfait from the tin, remove the paper and place the parfait onto a serving plate. Add the mascarpone onto the surface of the parfait and use a small palette knife to level to the edges. Peel the mango and take the cheeks off, use a knife to cut thin slices and arrange on top of the parfait. Return to the freezer for 20 minutes to make it easier for cutting with a large sharp knife. Serve frozen and enjoy.

Recipe Tags frozen, mango, mascarpone