HungryForever

MANGO PARFAIT POTS WITH MACERATED BERRIES

A parfait is normally made with eggs and whipped cream, but using yoghurt sweetened only with fruit, as here, makes it less rich but no less luxurious. Do look out for Indian Alphonso mangoes during their short season in May and June. Their sweet perfumed flesh is unrivalled. If this all sounds too healthy, you could always add a bit of alcohol to the macerated berries. Cointreau or Crème de cassis would both be good.

Servings

Ingredients

1 ripe mango
500ml natural yoghurt
FOR THE MACERATED FRUIT
200g mixed berriese.g. blackberries, raspberries and strawberries, hulled and quartered or halved
Zest and juice of 1 small orange
1tbsp icing sugar
Small handful of basil leavesfinely shredded

Instructions

First prepare the berries. Place them in a bowl and add the orange zest, sugar and basil. Mix well, cover with cling film and set aside to macerate for an hour or two.
Meanwhile, peel the mango and remove the stone. Purée the flesh in a blender until smooth. Layer the purée and yoghurt in 4 × 200ml serving glasses and chill until required. (If you have time, you might like to alternate the layers to create a stripy effect.)
When ready to serve, top each glass with the macerated berries.

HOW TO FREEZE PARFAITS

Parfaits can easily be made in advance, if preferred, and then frozen. Remove them from the freezer 10 minutes before serving to allow them to temper.