Tropical Fruit Bliss Parfait
This dessert combines a silky mango custard base with the crunch of fresh fruit and the indulgence of fruit-infused ice cream.
Ingredients
-
Base: 2 cups mango puree, 1 cup Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract.
-
Mix-ins: 1 cup diced dragon fruit (purple variety for that pop of color).
-
Toppings: Vanilla or mango ice cream, fresh raspberries, blueberries, and mango slices.
-
Garnish: Fresh mint leaves and a squeeze of lemon.
Instructions
-
Prepare the Creamy Base: In a large bowl, whisk together the mango puree, Greek yogurt, honey, and vanilla until completely smooth. If you prefer a lighter texture, you can fold in ½ cup of whipped cream.
-
Fold in the Fruit: Gently fold the diced dragon fruit into the mango mixture. The natural juices will create a beautiful marbled effect.
-
Assemble the Glass: Pour the mixture into a tall chilled glass. For that “dripping” effect seen in the image, allow a bit of the mixture to run over the rim of the glass before cleaning the base.
-
Add the Scoops: Top the glass with one or two large scoops of mango or vanilla ice cream.
-
Garnish and Serve: Arrange the mango slices to look like petals at the top. Nestle the raspberries and blueberries around the ice cream. Finish with a lemon wedge on the rim for a bright, acidic contrast.
Pro Tip: Chill your serving glass in the freezer for 10 minutes before assembling to keep the layers distinct and prevent the ice cream from melting too quickly.
Yield: 2 Servings | Prep time: 15 Minutes