- flesh of 2 large ripe mangoes
- finely grated zest and juice 3 limes
- 4 egg yolks
- 75g (3oz) caster sugar
- 1 x 284ml pot double cream
- You will need
- 450g (1lb) loaf tin
Line the loaf tin with a sheet of clingfilm – this makes it easier to turn out when the parfait is frozen.
Purée the mango flesh, lime zest and juice in a blender until smooth.
Place egg yolks and sugar in a large heatproof bowl over a pan of simmering water and whisk until pale, thick and doubled in volume. Remove from the heat and fold in the mango purée. Leave the mixture to cool.
Whisk the cream until thick, fold into the cold mango mix and pour into the prepared loaf tin. Freeze for a minimum of 8 hours or overnight. To serve, cut into slices and decorate with Cape gooseberries if you like.