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Jamie Stolper

This is an absolutely heavenly dessert - light in texture, sweet and juicy from the mango, velvety from the cream, and so beautiful to look at!  My family demolished these quickly and begged for more (although I did have to leave out the nuts for two of them).  This is a showcase dessert to serve at the end of a special dairy meal.  It can be made in advance, but keep in the refrigerator and serve cold.  And use your most beautiful crystal glasses!  This recipe can easily be doubled.


3 ripe fresh mangos
1 cup heavy cream
1 tablespoon sugar (assuming the mango is very ripe and sweet; 2 tablespoons if not)
2 tablespoons chopped macadamia nuts

Peel the mangos and gently cut the flesh from the pit.  Cut enough small pieces of the fruit to make one cup and set aside.

Puree the mango from one fruit until completely smooth.  Force through a sieve to remove any fibers and measure 1/2 cup.  If you have extra, you can save it for another batch of parfaits or to flavor a basting sauce or top a dessert.

Beat the cream (preferably in a cold bowl and with cold beaters), slowly adding the sugar, until it forms medium soft peaks.  Save two tablespoons of the whipped cream in a small bowl for the garnish.

Gently fold the 1/2 cup of mango puree into the large bowl of cream until totally blended.  It will be a lovely coral color.

In four of your most beautiful crystal goblets or glasses, spoon half of the mango cream, sprinkle with half of the nuts, and top with half of the mango pieces.  Repeat with cream, nuts, and mango.  Top with a dollop of the reserved whipped cream.

Place in the refrigerator until cold and serve immediately or within a couple of hours.

Yield: 4 servings

Jamie Stolper is the Food Editor of ShalomBoston.com

Mango Cream Parfaits


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