i know mangoes arent in season….and i really dont want anyone lunging for my throat for posting something like this when there’s just about a chill in the air, atleast in the part of the world i live in!! while i made this with frozen mango puree that i made and stocked up on when the luscious fruit was flooding the markets here….i am sure this will be a great dessert to make with anyother fruit that is in season….i am thinking of Custard apples and peaches…of course not together!!
Girlfriends over for lunch means a fun time, gossiping and generally catching up……I was having a few friends over for lunch on a monday afternoon….this was because two of us were relatively free only on that one day…..with the kind of work one begins the week with, its hardly the most ideal time for a luncheon……but it was now or not for a very long time….and we jumped at the idea…..
Though I have a chronic sweet tooth, I don’t make many desserts…..this blog is testament to that…..and I didn’t plan to this afternoon either…..till a chat exchange happened with deeba…... A few sheepish exchanges later I was convinced I should serve dessert……whats was best about this, is that it was so easy to put together……ofcourse when she told me it was very easy to do, I didn’t want to buy it!! for someone who makes the most awesome looking desserts and gateaus, anything would be easy……but I was blown over!!
So take out that electric whisk and whip the life out of chilled cream till it stands up on edge!! And then sit back to enjoy the taalis!!
Mango parfait (makes 6 servings)
400 ml cream (I used low fat)
2 T powdered sugar
1 ½ c mango puree (I used homemade frozen)
Assorted nuts chopped to garnish
Chill the cream for atleast 4 hours or overnight. Whip on medium speed with a hand held blender till it stands up in stiff peaks. Whisk the puree to get rid of any lumps. Beat in the sugar and check for sweetness, adjust according to taste. Gently blend the mango puree into the whipped cream till well incorporated, but the cream is still able to stand in soft peaks. Serve out into bowls and chill till serving time. Garnish with fresh mint/ basil and chopped nuts.