Mango and Lime Parfait Recipe

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serves: 10 - 12
Skill: easy
Prep: 30 min


  • 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.

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(84 ratings)
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