Mango, White Chocolate and Passion Fruit Parfaits

When time is short, it is difficult to produce a fancy layered dessert with lots of different elements, as you have to wait for each layer to set before adding another. A parfait in a glass or bowl, however, is a great way to pull it off, and this white chocolate version with mango, passion fruit and coconut is exquisite.


Serves 4

30g coconut flakes

250g ripe mango flesh

40ml passion fruit pulp (about 2 fruits)

Zest of ½ lime

Juice of 1 lime

For the 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)


1Place four serving glasses in the freezer to chill.

2To make the mousse, put the coconut milk and marshmallows into a small saucepan, place over a medium heat and stir until the marshmallows have melted. Place the white chocolate in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly.

3Whip the double cream and vanilla paste with an electric whisk until stiff peaks form. Fold the 100ml passion fruit pulp into the cream.

4Remove 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.

5Remove the glasses from the freezer and spoon the mousse into them. Return them to the freezer for 10 minutes.

6Meanwhile, toast the coconut flakes in a small frying pan until golden brown. Set aside to cool.

7Chop the mango into 1cm dice and mix with the passion fruit pulp, lime zest and juice.

8Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving.

Time-saving tip

Make sure you create space in your freezer before you start, as you will need it for chilling the white chocolate and the mousse.

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