Mango and Lime Parfait

I came across this particular recipe whilst flipping through a local recipe magazine that had this specific dessert as the headlining article. It was it's particular delicate look and the name itself "parfait" that lured me into giving this a go. The dessert itself originates from 19th century France and literally translates to the word "perfect". In other words, this dessert is the perfect conclusion to any social gathering, picnic, dinner party during the hot and tedious Summer months. My best piece of advice in regards to making this dessert is to make this at least a day beforehand and serve directly chilled from the fridge to allow it to retain its mousse-like shape when guests scoop out the parfait from the bowl. Bon appetit! 

(Serves 13-15 people)

Ingredients:

1/2 cup water

1 1/2 tsp powdered halal gelatine

4 ripe mangoes, peeled, pitted; 2 coarsely chopped (about 400g), 2 finely diced

1 tbsp lemon zest

1/4 cup lemon juice

1/4 cup fresh lime juice

1 tbsp lime zest, plus 1 tsp extra

1 cup caster sugar, divided

3 large egg whites

1/4 tsp cream of tartar

1 cup cold thickened cream

Directions:

1. Place the water in a small saucepan. Sprinkle the gelatine over the water and set aside for about 5 minutes, or until the gelatine softens. Stir the gelatine mixture over low heat for about 1 minute, or until the gelatine dissolves.
2. In a blender, puree the chopped mangoes, lemon zest and juice, lime juice, and 1 tablespoon of the lime zest until smooth. With the machine running, blend in the gelatine mixture. Strain the puree through a fine-mesh sieve and into a large bowl.
3. Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in the mixer bowl on medium-high speed until stiff but not dry. Gradually add 1/2 cup of the sugar, beating until the mixture is stiff and shiny. Whisk one third of the meringue into the mango puree. Fold the remaining whites into the puree.
4. Using the electric mixer with the whisk attachment and clean bowl, beat the cream and remaining 1/2 cup sugar until firm peaks form. Fold the whipped cream into the mango mixture.
5. Toss the finely diced mango with the remaining 1 teaspoon of lime zest and divide half of the diced mango into the bottom of the bowl you intend to serve it in.  Cover and refrigerate for about  half a day, or until set.
6. Cover and refrigerate the remaining diced mango.
7. Divide the remaining diced mango over the parfait mixture after it has set and a sprinkle of lime zest and serve chilled.

(recipe adapted from here)