Mango Fool Parfait Food

MANGO FOOL

Steps:

• Chop the mango, reserve 1 tbsp of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add 1/4 cup mango puree to it reserving 1/4 cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tbsp or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till 3/4 of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

MANGO MOUSSE PARFAITS

Steps:

• Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
• In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
• Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.

MANGO MELBA PARFAITS

Steps:

• Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
• When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
• In a small bowl, sprinkle the gelatin over the water & set aside to soften.
• In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining mango puree & the lemon juice, before removing from the heat.
• Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
• Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
• Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
• Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.

MANGO-CHEESECAKE PARFAITS

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
• Layer half each of the mangos and pudding mixture in 8 parfait glasses. Repeat layers.
• Top with remaining COOL WHIP.

MANGO PARFAIT

Steps:

• In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.

MANGO LASSI CHIA PARFAIT WITH PROTEIN, BY HEATHER N.

Steps:

• Combine milk, chia, vanilla, sweetener, caramom and protein powder in a bowl.
• Refrigerate and allow to set over night.
• For Parfait:.
• Layer chia pudding, yogurt, mango, and repeat. Top with mango and coconut chips.