This mango parfait recipe is a decadent parfait that will surely impress your guests these holidays. It is both a rich and indulgent dessert for when mangos are in season. Mango parfait is a healthy, colorful, and easy to make dessert.
Not only does the mango parfait look amazing but the taste is a sensation that will make you want more and more.
View steps to make Mango Parfait Mango Parfait Ingredients 2 Mango Peeled and seed removed. ¼ tsp Star Anise Ground 1 ½ Tbsp Lime Juice 2 Pinches Mineral Salt 2 Banana 2 Coconut Young. Flesh removed and coconut water reserved. 1 Handful Irish Moss Optional ½ Cup Walnuts Soaked for 4 hours in filtered water, then rinsed, drained and roughly chopped 2 Tbsp Powdered Xylitol 1 tsp Vanilla Extract 2 ½ Cups Pecans ½ Cup Coconut Sugar 2 tsp Cinnamon Ground ¼ tsp Nutmeg Ground 1 tsp Mixed Spice ¼ tsp Himalayan Crystal Salt 2 Tbsp Coconut Oil Melted
Add ingredients to shopping list Utensils Making the Mango Parfait Preparing Irish Moss If you are using the Irish Moss, Rinse it to remove any remaining sand. Soak for 4-24 hours in filtered water at room temperature. Rinse a few more times. The moss will double in volume and feel slippery and soft. The moss will be odourless and tasteless at the end of the process. Put the moss in a high-powered blender and blend with enough filtered water to make a paste. (You can store the paste in the fridge for 2-3 weeks) Coconut and Walnut Cream Place the coconut flesh in a food processor and blend until smooth. Add as much coconut water as necessary to form a thick, creamy consistency. Add 1/4 cup of Irish Moss paste (If using) and blend again to combine. Spoon into a bowl and stir in the walnuts, powdered xylitol, vanilla extract and one pinch of mineral salt then set aside. Crumbly Crunch Topping Spread the peacans on a dehydrator tray lined with baking paper. Dehydrate at 40°C for 6 hours Place the coconut sugar, ground cinnamon, ground nutmeg, mixed spice and himalayan crystal salt into a food processor and process until it resembles large breadcrumbs. Add the coconut oil to the food processor and pulse to combine. Store in an airtight container. Place the mango, star anise, lime juice and one pinch of mineral salt in a food processor and blend until smooth. Peel and dice the banana and divide among 4 glasses. Spoon the mixture over the top of the bananas. Spoon the blended cream over the top of the mixture in each glass. Cover and refridgerate until ready to serve. Finish each one with a sprinkling of crumbly crunch topping or chopped nuts or a dusting of cinamon. Notes & Tips
If mangos are not available or in season then you can substitute it for mixed berries or other soft and sweet fruits.
Tagged in Dessert Recipes In the following cuisines , American Recipes French Recipes Published on Posted on December 4, 2017 May 21, 2020 Add Comment