mango parfait recipe




400ml heavy cream

250 ml condensed milk

3 ripe mangoes, sliced


Line the base and sides of the pan with parchment paper, leaving the sides of the pan exposed for easy removal from the pan.

Cover with cookies.

Whip cream over low heat, then add condensed milk and continue whipping until well blended. Spread 1/3 of the cream over the cookies, then 1/3 of the mangoes. Repeat the cookie/cream/mango process two more times, ending with a layer of mango.

Place in freezer for at least 4 hours or overnight.

When ready to serve, remove pan from freezer and unmold with parchment paper. Remove paper, cut and serve.

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