Mango coconut and passionfruit parfait

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 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.