Mango Parfait (layered dessert)

Parfait is a beautiful looking layered dessert. Parfait has a jelly layer followed by a creamy layer topped with chopped fruits and jelly- yumm indeed!

Parfait – derived from french word ‘Perfect’ is a frozen dessert. In France a ‘Parfait’ is made from a base of sugar syrup, egg and cream. North America has its own variant of this french style dessert – the popular variant there is made by layering parfait cream, ice-cream and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit. (source : wikipedia.org)

When I read about Parfait, I just couldn’t wait trying it out. With the temperature levels rising and the season of Mangoes around, a Mango based frozen dessert seemed indeed ‘Perfect’.

In India, Mangoes is sometimes a sensitive topic. The thing is that every person believes that the type of Mangoes that grows in their region is the best and the most yummiest. I have heard people arguing several times over this topic.

Being from Goa, my first choice is Mankuraad – a variety of Mango that grows in Goa. But having stayed out of Goa for several years, I often don’t get to feast on too many Mankuraad mangoes and for last few years, Alphonso is the one my husband and I have indulged with. Both Mankuraad and Alphonso are so tasty, that they often serve as a dessert on their own. ? Hence for the recipes that call for a Mango, I often used the other varieties which we do not prefer to eat plain. In this recipe I have used the Badaami Mango which is grown in the southern states of India. Don’t wont to hurt any sentiments here, I am not saying Badaami is not a good variety, just that my taste buds are more tuned to Mankuraad and Alphonso. ?

Here’s the simple recipe to a perfect ‘Parfait’. ?

Makes: 3-4 glasses
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:
Mango Jelly Mix : 1
Custard Powder : 3 tbsp
Milk : 1 cup + 3 tbsp
Sugar : 2 tbsp
Mangoes : 2 (Around 12- 15 cubes for decorating and remaining as pulp.)

Method of Preparation:

1. Prepare Jelly as per instructions on jelly mix packet. Keep glasses tilted with the help of support and pour around 3-4 tbsp jelly in each glass. Let it set. Let the remaining jelly set in a bowl.
2. Heat 1 cup Milk, add sugar and stir. In the meanwhile add custard powder to 1/4 cup milk( at room temperature) and mix to get a paste.
3. Add this paste to the Milk sugar mix and keep stirring on low flame till you have a thick custard. Remove from flame and let it cool.
4. Add the mango pulp to the custard and mix well.
5. Once the jelly in the glasses is set, add this custard mango mix to the glasses and keep in freezer for atleast 30-45 minutes (Till the custard sets well).
6. Around 30 minutes before serving, move the glasses from freezer to refrigerator.
7. Decorate with mango cubes and jelly. Your beautiful parfait is ready ?
   Note : you will need to make the custard quite thick as on adding mango it tends to thin down.
   Also before adding the custard to the glasses, examine if your jelly is set well. If you think the jelly may not stay at an angle, you can keep the glasses at a tilt in the freezer as well. In any case, even if you don’t get the diagonally set jelly.. do not worry.. This dessert tastes great anyways:) In fact no one really spent much time on appreciating its looks as all were busy savoring it ?

I have tried making parfait earlier by using whipped cream instead of the custard. i.e. instead of custard take a bowl of whipped cream and beat well till you have soft peaks. Add the mango pulp to this and mix. Both the times this dessert was loved by all and was over within seconds ?

You can figure out how you can keep the glasses at an angle. I simply kept them supported with the help of a plastic container. See below.

Layered desserts definitely add glamour to any menu table. Some of my other favorite layered desserts are Chocolate and Vanilla Creams, Trifle and Serradura (Sawdust Pudding).

Mango Parfait recipe