Everyone loves mango season and enjoy as much as possible before it vanishes from the fruit carts.
Today, I am sharing my little healthier version of mango parfait, when compared to other versions, which usually has loads of fresh creams.
Here, I normally use digestive biscuit base, hung curd with little fresh cream which is flavoured with fresh cardamom ( I like cardamom with mango 😀 ) , Chopped fresh fruit , lastly garnished with crushed almond praline (chikki).
Let us see the procedure , which suffice for 4 tall glasses –
For Biscuit base:
Digestive biscuits – 12
Sugar – 1 to 2 tbl sp of brown sugar ( can use normal sugar as well)
Butter – 1 tbl sp
For Fruit base:
Mangoes – 2 (Alphonso works well)
Sugar – 1 tsp
For Cream base:
Hung curd or yogurt – 1 to 1½ cup ( adjust accordingly)
Fresh cream – 50 to 100 grams ( adjust accordingly)
Sugar – 3 to 4 tbl sp ( according to your taste)
Cardamom powder – ½ tsp
For Almond Praline: ( you can use cashew as well)
Brown sugar – 2 tbl sp ( you can use normal sugar as well )
Slivered almonds – ½ cup
Butter – 1 tbl sp
-Make Praline by heating sugar until it turns brown liquid form without stirring or disturbing in low flame. When it turns golden, add almond, butter give a stir and spread on kitchen counter.
-When it is cool, take the crunchy block and crush by using pestle . keep aside.
-Now, Chop mangoes into small chunks, add sugar and give a stir and keep it in a fridge.
-Next, Biscuit base. Crush biscuits make a powder. Add sugar, butter, and mix all these by using your hand. It should hold the shape, while pressing in between your palm and fingers.
-Now, for the cream base, take a wire whisk ,beat hung curd, add cream, sugar, cardamom powder and whisk until it is creamy.
Now comes the assembling part:
-Take 4 tall glasses. First pour 2 spoons of yogurt mix. Over to that, biscuit crumb, then chopped mangoes.
-Repeat the same sequence: yogurt, crumb , fruit. Lastly divide all the leftover curd equally into 4 glasses at the top and garnish with almond praline and serve, enjoy your treat.