Savour summer with this delicious exotic parfait – a little dessert that packs a big punch. Simple to make, this recipe makes the most out of the juiciest of mangoes, and is the crowning glory of any meal.
Details
Servings
6 serving
Prep time
20 minutes
Cooking time
25 minutes
Dietary
Plant-Based / Vegan / Contains Gluten and oya
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Ingredients
- For the sponge (dry)
200g Plain Flour
½ Tbsp Baking Powder
½ Tbsp Baking Soda
Pinch of Salt
130g Sugar (Coconut or Golden Caster)
- For the sponge (wet)
225g Fresh Mango Purée (one blended fresh mango)
2 Tbsp Plain Yogurt
65ml Olive Oil
2 Tsp Vanilla Essence
100ml Plant Milk
- For the cream
100g Margarine
150g Fresh Mango Purée (one blended fresh mango)
1 Tbsp Vanilla Essence
50g Icing Sugar
- Toppings
Diced Fresh Mango
4 Passion Fruit
Desiccated Coconut
Diced Fresh Pineapple
Fresh Mint
Method
- Mix the wet and dry ingredients for the sponge. Line a baking tray about 30 cm x 20 cm with baking paper and bake for 25 minutes at 180⸰C. When the sponge has cooled, dice into small squares.
- For the cream, whisk the mango purée vigorously with the margarine and icing sugar until smooth. Add vanilla essence and set aside.
- Layer all the ingredients in a martini glass or serving glass of your choice.
- Add toppings and garnish with mint leaves.