Mangoes are an amazing fruit , my friend Laufa Oakley introduced me these fruits .
Mangoes contain the antioxidant zeaxanthin, which filters out harmful blue light rays and is thought to play a protective role in eye health .
This recipe can be made 1 week ahead of time .
Grease a loaf pan and line with baking paper , extending the paper over the sides .
Now using your processor end or process 430gm of fresh or frozen mango until smooth .
Pour the mix into the prepared loaf pan and freeze for 2 hours until firm .
Stir the pulp from 4 passionfruit , 1/2 cup ( 110gm ) of raw sugar with 1/4 cup of water ( 60ml )in a small saucepan over a low heat until the sugar dissolves , slowly bring to the boil .
Reduce heat and simmer uncovered until the syrup is reduced by half .
In a separate small bowl beat 5 egg yolks with an electric mixer until pale and creamy .
While the beater is still operating add the passionfruit syrup and continue beating until the mixture has cooled .
It’s now time to add 125 ml ( 1/2 cup ) of coconut cream and fold through 200gm of creme fraiche .
Pour the passionfruit mixture over the mango in the pan .
Freeze overnight or until firm .
To serve , invert parfait onto a platter
Top with mango slices and extra passionfruit pulp.
Mangoes contain the antioxidant zeaxanthin, which filters out harmful blue light rays and is thought to play a protective role in eye health .
This recipe can be made 1 week ahead of time .
Grease a loaf pan and line with baking paper , extending the paper over the sides .
Now using your processor end or process 430gm of fresh or frozen mango until smooth .
Pour the mix into the prepared loaf pan and freeze for 2 hours until firm .
Stir the pulp from 4 passionfruit , 1/2 cup ( 110gm ) of raw sugar with 1/4 cup of water ( 60ml )in a small saucepan over a low heat until the sugar dissolves , slowly bring to the boil .
Reduce heat and simmer uncovered until the syrup is reduced by half .
In a separate small bowl beat 5 egg yolks with an electric mixer until pale and creamy .
While the beater is still operating add the passionfruit syrup and continue beating until the mixture has cooled .
It’s now time to add 125 ml ( 1/2 cup ) of coconut cream and fold through 200gm of creme fraiche .
Pour the passionfruit mixture over the mango in the pan .
Freeze overnight or until firm .
To serve , invert parfait onto a platter
Top with mango slices and extra passionfruit pulp.
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