MANGO, WHITE CHOCOLATE & PASSION FRUIT PARFAITS

WHEN time is short, it is hard to produce a fancy dessert with many layers, as you must wait for each to set before adding another. A parfait, however, is a great way to pull it off. SERVES 4

● 30g coconut flakes ● 250g ripe mango flesh

● 40ml passion fruit pulp (about 2 fruits) ● Zest of ½ lime ● Juice of 1 lime

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)

Place four serving glasses in the freezer to chill.

to make the mousse, put the coconut milk and marshmallows in a small saucepan, place over a medium heat and stir until the marshmallows have melted.

Put the white chocolate in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Pour this into a shallow tray and put straight into the freezer to cool.

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 in the mousse. return to the freezer for 10 minutes.

Meanwhile, toast the coconut flakes in a frying pan until golden brown. Set aside to cool. chop the mango into 1cm dice and mix with 40ml passion fruit pulp, lime zest and juice.

Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving.