This Thermomix Frozen Mango Parfait is bursting with tropical flavours and is an impressive make-ahead dessert.
My kids are obsessed with watching Masterchef, and during the last season, it seemed that for every dessert challenge, someone would make a parfait. So the kids decided we had to make one too!
Mangos were in season, and so we opted for a tropical style parfait, and to make it a little more Masterchef-esque, we topped it with a passion fruit coulis.
The result? I think the Masterchef judges would be impressed!
We've made it a few times now with a few tweaks and experiments are we're really happy with the final results.
This Frozen Mango Parfait is a European-style parfait - a frozen dessert made from a base of sugar syrup, egg yolks, and cream. It is not to be confused with an American parfait, which is a layered dessert, similar to a trifle.
A French parfait is similar to an ice-cream or a semi-freddo (except semi-freddo uses egg whites and parfait uses egg yolks).
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Why you'll love this recipe
- It makes an impressive dinner party dessert.
- You can make it ahead of time and serve when ready.
- It is full of delicious tropical flavours.
Ingredients
The Mango Parfait uses the following ingredients.
Exact quantities can be found in the recipe card at the bottom of the post.
- Mango - fresh mango or frozen mango that has been defrosted.
- Sugar - any white sugar is fine.
- Water
- Egg yolks - save the egg whites for making Thermomix meringues or a Thermomix pavlova.
- Thickened Cream - choose a cream that is suitable for whipping.
The Passion fruit Coulis uses the following ingredients:
- Passion fruit pulp - I like to use fresh passion fruit pulp from fresh fruit. You can also buy passion fruit pulp, either canned or frozen.
- Sugar - any white sugar will do.
- Lemon juice - again, I prefer to squeeze my own juice, but you can also use bottled juice.
How to make Parfait in the Thermomix
The recipe card at the bottom of the post contains step-by-step instructions with exact timings/temperatures and speeds.
Start by making the sugar syrup: Mill the sugar in the bowl and then add the water and heat to create the syrup.
Next, insert the butterfly to the Thermomix bowl. Add the egg yolks and and whisk for 11 minutes.
The mixture should be thick and pale. Transfer it to a bowl and set aside.
Remove the butterfly. Add the mango to the bowl and puree it.
Then add the mango puree to the bowl with the egg mixture and use a spatula to fold it in.
Insert the butterfly to the Thermomix bowl again.
Add the cream to the bowl and whip it for 30 seconds.
Add 50g of the mango mixture and mix for 5 seconds. Then add the remaining mixture and mix for another 5 seconds.
Spray your parfait moulds with oil. Then pour in the parfait mixture.
Transfer to the freezer for a minimum of 4 hours, or overnight.
Top Tip: If using silicon moulds, place the mould on a baking tray before pouring in the mixture as this will make it easier to transfer the moulds to the freezer.
How to Make the Passion Fruit Coulis
This can be made ahead of time and be kept in the fridge for several days until you are ready to serve the parfaits.
To make the coulis, first mill the sugar. Then add the passion fruit pulp and lemon juice and mix/heat it for 6 minutes.
Transfer it to a jug or jar and keep in the fridge until needed.
Serve!
To serve the parfait, carefully push them out of the mould onto a plate.
Serve with the passion fruit coulis drizzled over the top.
Got leftover passion fruit coulis? It is amazing drizzled over my Themomix Mango Sorbet, ice cream, cheesecake or my Passion Fruit Mousse.
The best moulds for parfait
I have experimented with several different moulds, and my conclusion is that the best mould for a parfait is a flexible silicon mould.
I use these ones, which are actually hot chocolate bomb moulds but they work well! These Silicon Ramekins would also work well.
These make it easy to push out the parfait from the mould, leaving a smooth surface.
When experimenting with a regular ramekin dish, I found it difficult to get the parfait out of the mould, even after leaving it to thaw a little.
I also tried lining the ramekin dish with plastic wrap to make it easier to release it. This did make it easier, however, it still wasn't that easy and left the parfait with fold marks from the plastic wrap. This meant the presentation wasn't great.
So I highly recommend using silicon moulds or ramekins.
How long does parfait last in the freezer?
This parfait will last in the freezer for up to one month.
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Thermomix Mango Parfait
Equipment
Ingredients
For the Mango Parfait
- 100 g sugar
- 30 g water
- 4 egg yolks
- 320 g mango
- 250 g thickened cream suitable for whipping
For the Passion Fruit Coulis
- 40 g sugar
- 100 g passion fruit pulp
- 2 tsp lemon juice
Instructions
For the Mango Parfait
- Add the sugar to the Thermomix bowl. Mill for 10 seconds / speed 9.
- Add the water. Heat for 7 minutes / Varoma / speed 2.
- Insert the butterfly into the Thermomix bowl. Add the egg yolks and mix for 11 minutes / speed 4. They should be thick and pale. Transfer the mixture to a bowl and set aside.
- Remove the butterfly. Add the mango and puree for 20 seconds / speed 7.
- Use a spatula or spoon to fold the mango into the egg yolk mixture.
- Insert the butterfly into the Thermomix bowl. Add the cream and whisk for 30 seconds / speed 3 / Measuring Cup off.
- Add 50g of the mango/egg yolk mixture. Mix for 5 seconds / speed 2.
- Add the remaining mango/egg yolk mixture. Mix for 5 seconds / speed 1.
- Lightly spray the ramekins or silicon moulds with oil. Spoon the parfait mixture into the moulds and place in the freezer for a minimum of 4 hours, or overnight.
- To serve, gently push the parfait out of the silicon mould and place on a plate. Serve with a drizzle of the passion fruit coulis.
For the Passion Fruit Coulis
- Add the sugar to the Thermomix bowl. Mill for 10 seconds / speed 9.
- Add the passion fruit and lemon juice and heat for 6 minutes / 90 degrees / speed 2.
- Transfer to a jug, jar or bowl. Cover and refrigerate until ready to serve.
Notes
- I highly recommend using silicon moulds for this parfait. It makes it much easier to remove the frozen parfait. Placing the moulds on a tray prior to filling them will make them easier to transfer to the freezer.
- The parfait will last in the freezer for up to 1 month.
- The passion fruit coulis will last in the fridge for up to 1 week.
Can you use frozen mango in this recipe