3 hours 30 minutes
Chef Zov Karamardian
6 large Organic Mangos, firm, ripe, peeled and pitted
4 tablespoons Sugar
2 tablespoons Organic Lime juice, freshly squeezed
1 teaspoon Organic Lime peel, grated
3/4 cup Heavy Whipping Cream
1/4 cup Sliced Almonds, toasted
8 sprigs Mint for garnish
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.