Mango, coconut & passionfruit parfait

Prep 0 h : 0 m
Cook 0 h : 10 m


  • 430g ripe mango, peeled and chopped

    4 passionfruit

    110g raw caster sugar

    4 tbsp water

    5 egg yolks

    125ml canned coconut cream

    200g crème fraiche

    430g mango, extra, 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.

    Blend or process mango until smooth; pour into loaf pan.

    Freeze for 2 hours or until firm.

    Stir passionfruit pulp, sugar and the water in a small saucepan over low heat until sugar dissolves; bring to the boil.

    Reduce 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 mixture has cooled.

    Fold in coconut cream and crème fraîche.

    Pour passionfruit mixture into loaf pan.

    Cover; freeze overnight or until firm.

    To serve, invert parfait onto a platter.

    Top with extra mango slices and extra passionfruit pulp.