MANGO, COCONUT & PASSIONFRUIT PARFAIT MANGO, COCONUT & PASSIONFRUIT PARFAIT

PREP + COOK TIME 35 MINUTES (+FREEZING) SERVES 12

1 medium ripe mango (430g), chopped 4 passionfruit

½ cup (110g) raw caster sugar

¼ cup (60ml) water

5 egg yolks

½ cup (125ml) canned coconut cream 200g crème fraîche

1 medium mango (430g),

sliced thinly, extra

3 passionfruit, extra

1 Grease a 9.5cm x 20cm loaf pan; line base and two long sides with baking paper, extending the paper 5cm over the sides.

2 Blend or process mango until smooth, then pour into the pan.

Freeze for 2 hours or until firm.

3 Stir passionfruit pulp, sugar and the water in a small saucepan over low heat for 2 minutes or until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until syrup is reduced by half.

4 Beat egg yolks in a small bowl with an electric mixer until pale and creamy. With the motor operating, gradually add hot passionfruit syrup. Continue beating for 3 minutes or until mixture has cooled. Fold in coconut cream and crème fraîche. Pour passionfruit mixture into pan. Cover; freeze overnight or until firm.

5 Invert parfait onto a platter; top with extra mango slices and extra passionfruit pulp.

NUTRITIONAL COUNT A SERVE: 11.6g total fat; 7.5g saturated fat; 813kJ (194 cal); 18.8g carbohydrate; 2.8g protein; 2.5g fibre