Mango coconut and passionfruit parfait
430g medium ripe mangoes, chopped and pureed
Pulp of 4 passionfruit
150g caster sugar
4 tbsp water
5 egg yolks
125ml canned coconut cream
200g creme fraiche
430g mangoes, thinly sliced
3 passionfruit, extra
Grease a 9.5cm x 20cm loaf pan; line base and two long sides with baking paper, extending the paper 5cm over the sides.
Pour over mango puree.
Freeze until firm, about 2 hours.
Stir together passionfruit pulp, sugar and water in a small saucepan over low heat until sugar dissolves; bring to the boil.
Reduce the heat; simmer, uncovered, for 5 mins or until syrup is reduced by half.
Beat egg yolks in a small bowl with an electric mixer until pale and creamy.
With motor operating, gradually add hot passionfruit syrup.
Continue beating for 3 mins or until the mixture has cooled.
Fold in coconut cream and creme fraiche.
Pour passionfruit mixture into the loaf pan.
Cover and freeze overnight or until set.
To serve, invert parfait onto a platter.
Top with sliced mangoes and extra passionfruit pulp.