Mango Parfaits

Mango Parfait

Mango Parfait

I actually made these for a friend while she was visiting. It has been a long and busy summer and I was just back logged at writing and updating my blog.

Spring is (was :-)) in the air here and with it heralds the Mango season. Growing up I used to wait for the mango season where we would get the big baskets filled with Alphonso mangoes. We would be allowed to eat one after lunch and one after dinner and then we would try to convince someone to give us more than one. The reason we were denied more was because they supposedly increase the heat in one’s body.

Mangoes come in so many varieties and sizes, there is one that is called Bishop’s mango. I was most enthralled when I first saw it because it was almost twice the size of a regular mango – and as a child you just think ‘Oh I am actually eating more than one of my quota in a sitting’. However, I was very disappointed in the taste of that particular variety. In Goa, you get a variety that is called Mancurad (not sure of the spelling). They are quite small but oh so delicious. Here in the US my favorites are the Altufo and Kent varieties.

To make this parfait, I used Kesar mango pulp, which is easily available at any Indian grocery store. I made this a couple of times and it has received rave reviews. It is very easy to make, its a three layered dessert and you can be creative and change any of the layers or layer it the way you want to.


Serves 8 (4-5oz serving size)

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter,  melted
  • 1 cup heavy whipping cream
  • 1/2 tsp granulated sugar
  • 1/2 cup mango pulp
  • 1/4 cup jam (costco pomegranate raspberry jam)
  • 3 tablespoon water


Stir the  butter into the graham cracker crumbs until they have all be moistened. Divide the moistened crumbs amongst the containers.

Whip the cream until it starts to thicken. Add the sugar and whip to incorporate till soft peaks form. You can test the soft peaks when you lift the beater and the peak gently folds over. Add the mango pulp and fold. Divide the mango whipped cream.

Put the jam and water into a small pot and heat, stirring constantly until the jam has broken up and the water and jam have reached an even consistency. Let it cool and then divide it amongst the containers.

Its that simple.


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