Mango, White Chocolate and Passion Fruit Parfaits

Name: Mango, White Chocolate and Passion Fruit Parfaits
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 30g coconut flakes; 250g ripe mango flesh; 40ml passion fruit pulp (about 2 fruits); Zest of ½ lime; Juice of 1 lime; 70ml coconut milk; 125g white mini marshmallows; 200g white chocolate chips; 250ml double cream; 1 tsp vanilla paste; 100ml passion fruit pulp (about 5–6 fruits)

Ingredients

Serves 4

30g coconut flakes
250g ripe mango flesh
40ml passion fruit pulp (about 2 fruits)
Zest of ½ lime
Juice of 1 lime

For the mousse

70ml coconut milk
125g white mini marshmallows
200g white chocolate chips
250ml double cream
1 tsp vanilla paste
100ml passion fruit pulp (about 5–6 fruits)

Cooking instructions

Place four serving glasses in the freezer to chill.
To make the mousse, put the coconut milk and marshmallows into a small saucepan, place over a medium heat and stir until the marshmallows have melted. Place the white chocolate in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly.
Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Fold the 100ml passion fruit pulp into the cream.
Remove the white chocolate from the freezer and make sure it’s cool. Transfer to a mixing bowl, add a spoonful of the cream and whisk until well combined. Gently fold in the rest of the cream until combined.
Remove the glasses from the freezer and spoon the mousse into them. Return them to the freezer for 10 minutes.
Meanwhile, toast the coconut flakes in a small frying pan until golden brown. Set aside to cool.
Chop the mango into 1cm dice and mix with the passion fruit pulp, lime zest and juice.
Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving.

Tips: Make sure you create space in your freezer before you start, as you will need it for chilling the white chocolate and the mousse.