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Mango Fruit Parfait

Chef Gary Patson and sous chef Mac Nurse,
Maxime Restaurant

Mangoes begin ripening in April and offer a shot of vitamins A and C.

2 cups cubed mango
1/4 cup orange juice
24 strawberries, hulled
4 kiwis, peeled and seeded
12 raspberries

1.   Purée the mangoes and orange juice in a blender until smooth.
2.   Slice 20 of the strawberries, leaving four whole.
3.   Line the bottom of four balloon wine glasses with the sliced strawberies.
4.   Pour a thin layer of the mango purée in each glass to cover berries.
5.   Reserve 4 kiwi slices and layer the rest on top of mango purée.
6.   Divide remaining purée among the glasses. Top each with a slice of kiwi and three raspberries.
7.   Make a slit in each of the remaining strawberries and position on the rim of each glass.

Yield 4 servings

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