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Coles

Perfect for planning ahead, these tasty Mango parfaits are the perfect sweet treat that can be made up to two days in advance.

  • Serves8
  • Cook time5 minutes
  • Prep time25 minutes, (+ 3 hours chilling time)
Mango parfaits

Ingredients

  • 4 mangoes, peeled, stones removed
  • 1/2cup (125ml) water
  • 1 1/2 tsp powdered gelatine
  • 1 tbs lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbs plus 1 tsp lime zest
  • 1/4 cup (60ml) fresh lime juice
  • 3 large Coles Australian Free Range Egg whites
  • 1/4 tsp cream of tartar
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) thickened cream, chilled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Coarsely chop 2 mangoes and place in a bowl (you should have about 400g).Finely dice the remaining 2 mangoes and place in a separate bowl.
  2. Step 2

    Place water in a saucepan. Sprinkle gelatine over water. Set aside for 5 mins or until gelatine softens. Stir over low heat for 1 min or until gelatine dissolves.
  3. Step 3

    Puree the chopped mango, lemon zest and juice, 1 tbs lime zest and lime juice in a blender until smooth. With the motor running, pour in gelatine mixture and combine. Strain the puree through a fine sieve into a large bowl.
  4. Step 4

    Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in a bowl on medium-high speed until stiff but not dry. Gradually add ½ cup of sugar, beating until mixture is stiff and shiny. Whisk one-third of egg white mixture into the mango puree. Fold remaining egg white mixture into puree.
  5. Step 5

    In a clean bowl, use an electric mixer with whisk attachment to beat cream and remaining ½ cup sugar until firm peaks form. Fold into mango puree.
  6. Step 6

    Toss the finely diced mango with
  7. Step 7

    tsp lime zest. Divide half the diced mango mixture among 8 x 300ml wine glasses or dessert bowls. Divide puree mixture among glasses. Cover and place in the fridge for 3 hours or until set.
  8. Step 8

    Divide the remaining diced mango mixture over each parfait to serve.

Mango parfaits

Mango parfaits
  • Serves8
  • Cook time5 minutes
  • Prep time25 minutes, (+ 3 hours chilling time)
Ingredients
  • 4 mangoes, peeled, stones removed
  • 1/2cup (125ml) water
  • 1 1/2 tsp powdered gelatine
  • 1 tbs lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbs plus 1 tsp lime zest
  • 1/4 cup (60ml) fresh lime juice
  • 3 large Coles Australian Free Range Egg whites
  • 1/4 tsp cream of tartar
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) thickened cream, chilled
    Description

    Perfect for planning ahead, these tasty Mango parfaits are the perfect sweet treat that can be made up to two days in advance.

    Method
    1. Step 1

      Coarsely chop 2 mangoes and place in a bowl (you should have about 400g).Finely dice the remaining 2 mangoes and place in a separate bowl.
    2. Step 2

      Place water in a saucepan. Sprinkle gelatine over water. Set aside for 5 mins or until gelatine softens. Stir over low heat for 1 min or until gelatine dissolves.
    3. Step 3

      Puree the chopped mango, lemon zest and juice, 1 tbs lime zest and lime juice in a blender until smooth. With the motor running, pour in gelatine mixture and combine. Strain the puree through a fine sieve into a large bowl.
    4. Step 4

      Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in a bowl on medium-high speed until stiff but not dry. Gradually add ½ cup of sugar, beating until mixture is stiff and shiny. Whisk one-third of egg white mixture into the mango puree. Fold remaining egg white mixture into puree.
    5. Step 5

      In a clean bowl, use an electric mixer with whisk attachment to beat cream and remaining ½ cup sugar until firm peaks form. Fold into mango puree.
    6. Step 6

      Toss the finely diced mango with
    7. Step 7

      tsp lime zest. Divide half the diced mango mixture among 8 x 300ml wine glasses or dessert bowls. Divide puree mixture among glasses. Cover and place in the fridge for 3 hours or until set.
    8. Step 8

      Divide the remaining diced mango mixture over each parfait to serve.