Lemon And Mango Parfait is a great dessert during summer. Made with all the fresh ingredients – the zingy flavour of lemon, the smooth and creamy mango puree, soft cake crumbs and the silky, luscious whipped cream, it’s pretty hard to resist. These cute Parfaits will have your guests smiling and wanting for more. They are soft, light and delicious. This parfait is so very simple and easy. It’s like heaven in a tiny glass.
Custard/Lemon curd is traditionally made with a mixture of egg yolks, sugar, butter and lemon juice but this version has no eggs. You can adjust the flavours as per your pallet while making the custard at home. This vegetarian custard has a beautiful golden hue, of the mangoes.
This summer I was in my home town and was lucky enough to be there at the right time and guess what, I could lay my hands on! plenty of organic and beautiful, mind-blowing lemons from our farm. I also got a few wonderful mangoes there, hence this gorgeous looking dessert.
First I made the lemon cake. We all enjoyed the cake flavoured by these fresh lemons and the next day these beauties…. Lemon And Mango Parfaits were made and relished to the most. So what are you waiting for, try them and let us know your experience. Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Caramel Mango Bread Pudding and Mango Mousse Cups (Eggless, No Gelatin).
Yield: 6 to 8 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Mango and Lemon Parfait
200 grams lemon cake / sponge cake
2 cups whipped cream
For mango and lemon custard
1 cup mango peeled & diced
1/2 cup granulated sugar
2 tablespoon lemon juice freshly squeezed
1/2 teaspoon lemon zest (optional)
2 tablespoon cornflour
2 tablespoon butter
Directions for Lemon and Mango Parfait
For the mango and lemon custard
- Place the mango, sugar, lemon juice and arrowroot into a blender and process until extra smooth and creamy.
- Transfer the puree in a small saucepan and bring to a simmer on medium-low heat. Whisk for about 5 to 10 minutes until the curd has thickened.
- Switch off the heat; whisk in the butter and lemon zest until incorporated well. Allow to cool and come to room temperature. The curd is going to continue to thicken as it cools so don’t worry if it isn’t quite as thick as you imagined while still warm.
How to proceed
- While the custard is cooling down keep small glasses ready to assemble the Parfaits.
- Crumble the lemon cake nicely by hand into very small bits.
- Fill the whipped cream in a piping bag with a star nozzle.
- Place a 2 teaspoon of the cake crumbs in each glass and press a little.
- Add a spoon of mango and lemon custard evenly on the cake layer in each glass.
- Now over the custard layer, put a layer of cream using the piping bag.
- Repeat the process second time starting with another layer of cake, followed by a layer of custard and then place the cream layer on top.
- Garnish with cake crumbs and lemon zest.
- Cover and chill until set, at least 2 hours. Enjoy!
