Mango Mousse Parfaits
Mango Mousse Parfaits
Try this quick and easy mango mousse parfait recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 1 hour 20 minutes
  • Cooking Time 5 minutes
  • Yield 3 servings
  • ¼ cup sugar
  • ¼ cup water
  • 3 large ripe mangoes, peeled, pits removed and chopped
  • A pinch of ground fennel
  • A pinch of ground cardamom
  • 1 teaspoon cardamom seeds
  • 3 egg whites
  • 1 cup 35% whipping cream
  • ½ teaspoon fennel seeds
  • ½ teaspoon cardamom seeds
  • Chopped pistachios for garnish
  1. Heat sugar and water over medium heat and cook until sugar has dissolved, about 3 minutes
  2. Add the chopped mango and let steep for 2 minutes
  3. Add ground fennel and cardamom and blend with an immersion blender until completely smooth
  4. Measure 2 cups of puree and set aside
  5. Transfer remaining puree to a large bowl and allow to cool completely
  6. Whip the egg whites to stiff peaks
  7. Whip the cream to soft peaks
  8. Gently fold first the egg whites into the mango puree and then the whipped cream
  9. Refrigerate until cold
  10. Grind the fennel seeds and cardamom seeds in a mortar and pestle and stir into the reserved mango puree
  11. 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
  12. Garnish with a sprinkle of ground pistachios

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