- Total Time:
- Recipe By:
- Zov Karamardian
Blend 2 mangoes with 2 tablespoons of sugar in a food processor until smooth. Strain the mango puree through a meshed strainer into a medium bowl: discard the fibrous solids in the strainer. Stir the lime juice and lime peel into the mango puree.
Cut the remaining 4 mangoes into ¼ inch to ½ inch pieces. Stir one-fourth (about 1 cup) of the mango pieces into the mango puree. Cover and refrigerate the puree and remaining mango pieces separately until cold, at least 3 hours.
Using an electric mixer, beat the cream with the remaining 2 tablespoons of sugar in a large bowl until soft peaks form. Fold the mango puree into the whipped cream.
Layer the mango puree and reserved mango pieces decoratively in 8 parfait glasses. Sprinkle with the almonds. Garnish with the mint sprigs and serve.
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