Mango, coconut & passionfruit parfait
430g ripe mango, peeled and chopped
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.