Sami Tamimi’s Mango and Salted Seeds Parfait – Helou al Manga
For an early summer dessert with the wow factor, look no further than this irresistible mango parfait. Bright in colour and in taste; it contains a layer of light, aromatic mango cream over a salted seed crumble for the perfect harmony of flavours and textures.
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Introduction
Some of my favourite seasonal mangoes are Alphonso, Ataúlfo and Kent. This is a clever and yet easy way of preparing a refreshing pudding which is perfect as a summer treat. In winter frozen mangoes are handy for making this impressive, layered dessert. The parfait can also be made in a large glass bowl, for individual portions to be served at the table. Whichever way you choose, this parfait will for sure impress your guests.
Ingredients
| 2 large or 4 small | very ripe mangoes |
| 25g | caster sugar |
| Zest and juice of 2 | limes |
| 450ml | double cream |
| 1 tsp | vanilla bean paste |
| For the crumble: | |
|---|---|
| 60g | panko breadcrumbs |
| 60g | sunflower seeds, roughly chopped |
| 50g | unsalted butter, melted |
| 1 tsp | vanilla bean paste |
| ½ tsp | ground cinnamon |
| salt |
Essential kit
You will need: a free-standing mixer
Method
Preheat the oven to 170°C fan. Line a baking dish with baking parchment.
To make the crumble, place the breadcrumbs and seeds in the prepared baking dish and roast for 10 minutes, until golden. Remove from the oven and set aside to cool.
Put all the ingredients for the crumble, including the crumbs and seeds, into a medium bowl with ¼ teaspoon of salt and mix well. Set aside.
Peel and pit the mangoes – you should end up with about 600g of mango flesh. Place 400g of the flesh into a free-standing blender, along with half the sugar, half the lime juice and zest, and blend for 1 minute or until it forms a smooth purée.
Finely chop the remaining mango flesh and put it into a small bowl. Add the rest of the lime juice and zest and mix well. Cover and keep chilled.
Put the cream, remaining sugar and vanilla into the bowl of a free-standing mixer, with a whisk attachment in place, and whisk on a high speed for 1–2 minutes, until stiff peaks form. Set a quarter of the cream aside. Add the mango purée to the rest of the cream and fold until well incorporated, then set aside.
Put about 2 tablespoons of the crumble mixture in the bottom of six serving glasses or bowls, then top with the mango cream and leave to chill for at least a couple of hours.
When ready to serve, top each glass with the mango salsa and the whipped cream, and finally sprinkle the rest of the crumble on top.
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