Recipe courtesy of Bal Arneson
Mango Mousse Parfaits
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 62
- Dietary Fiber
- 5
- Sugar
- 57
- Protein
- 6
- Cholesterol
- 66
- Sodium
- 57
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 5 min
Ingredients
1/4 cup sugar
3 large ripe mangoes, peeled, pits removed and chopped
A pinch of ground cardamom
A pinch of ground fennel
3 egg whites
1 cup 35-percent whipping cream
1/2 teaspoon cardamom seeds
1/2 teaspoon fennel seeds
Chopped pistachios, for garnish
Directions
- 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.