Mango Chocolate Parfait with Crushed Cashews: 6-Step Recipe

If mango chocolate parfait sounds intriguing to you, then you are at the right place, for the fruit creaminess of the mangoes pairs amazingly with the richness of chocolate, and we aren’t talking about a mix! As tasty as the dessert sounds, it looks pretty as well, as the mango puree and chocolate ganache layers are different, which can be felt in every bite. There’s also an added kick from toasted, crushed cashews that packs the whole thing together quite well. So, try this recipe of mango chocolate parfait with crushed cashews, the next time you want something fruity and chocolatey with a hint of buttery nuts, that can be made well under 30 minutes.

Mango Chocolate Parfait with Crushed Cashews

(Servings: 4)

Ingredients

For the Mango Layer:

• 2 ripe mangoes, peeled and diced
• 1 tbsp honey, optional
• Juice of ½ lime

For the Chocolate Layer:

• 100 gm Cadbury Bournville 70% dark chocolate, finely chopped
• ½ cup heavy cream
• 1 tbsp sugar, optional

For the Cashew Crumble:

• ½ cup raw cashews
• 1 tbsp butter
• 1 tbsp brown sugar
• Pinch of salt

For Garnish (optional):

• Fresh mint
• Thin mango slices or chocolate shavings

Instructions

1. Add the mangoes, honey, and lime juice into a blender and puree until smooth. Taste and add more honey if needed. Strain through a sieve if you want a silky smooth puree. Refrigerate it until ready to use.
2. Heat the cream in a saucepan over low heat until just steaming; do not boil. Pour the steaming cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir the chocolate until smooth and glossy. Add sugar if you prefer it sweeter. Let it cool to room temperature.
3. Once the ganache cools, whip it with a hand mixer for 2-3 minutes until light and mousse-like. This will add body to it and make it airy, which will pair well with the mango puree.
4. Melt the butter in a skillet over medium heat. Then add the cashews, brown sugar, and salt. Toast this mixture, stirring until golden and caramelized, about 4-5 minutes. Let it cool, then roughly crush it, using a rolling pin.
5. Take 4 small dessert glasses or jars and start layering. Start with a spoonful of mango puree, then spoon a layer of chocolate mousse. Then sprinkle the crushed cashews mix on top. Repeat the layers once more and finish off with extra cashews and top it with a sprig of mint or chocolate shavings.
6. Refrigerate the parfait jars for at least 1 hour for the parfait layers to set, and serve chilled for a cold and refreshing treat.

Tips and Tricks

Choosing the Right Mangoes: Go for the sweet and more fragrant mango varieties, which are less fibrous, so you have a smooth mango puree without needing to strain it. Breeds like Alphonso, Himsagar, or Kesar mangoes are ideal, and they are perfect for desserts like these, and they contrast well with the dark chocolate as well.

Make It Ahead: The mango puree, chocolate mousse, and cashew crumble can all be prepped a day ahead. Store them separately – the mango and the chocolate layers in the refrigerator, and the cashew crumble in an air-tight container, preferably at room temperature. Assemble the layers just before serving if you are in a rush.

Ganache Too Runny or Thick: If your whipped ganache feels too soft, like it doesn’t hold well, chill it briefly in the refrigerator for 10-15 minutes and whip again. If it’s too stiff, carefully fold in a tablespoon of cream to loosen it.

Crushing the Cashews: The aim is to make crumbs of the cashews, not turn them into fine powder. To get even chunks without turning them into powder, seal the cooled cashew mix in a ziplock bag and carefully crush with a rolling pin.

Perfect Layers: Use a piping bag or ziplock bag with the corner snipped off for the chocolate mousse layer if you want neat layers, otherwise use the good old spoon to scoop the mixture into the parfait glasses or jars.

Moderating Serving Size: If you're serving the parfaits to more people, turn this dessert into mini dessert shots using small cups, preferably disposable ones, depending on the size of the crowd, to make it easier to portion.