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Recipe

Mango Lassi Parfait

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Scott Phillips

Servings: six.

A lassi is a refreshing Indian yogurt drink—something like a smoothie—that often includes fruit, mango being especially popular. This parfait tastes like a lassi but has a more festive presentation.

Ingredients

  • 1 cup granulated sugar
  • 3 Tbs. green cardamom pods
  • 2 ripe mangos, peeled, pitted, and cut into
  • 3/4-inch cubes (to yield about 3 cups)
  • 1 cup whipping cream
  • 1 Tbs. confectioners’ sugar
  • 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
  • 1/3 cup toasted pistachios, coarsely chopped

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 180
      Fat (g): 19
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 60
      Sodium (mg): 35
      Carbohydrates (g): 27
      Fiber (g): 2
      Protein (g): 4

Preparation

  • In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.
  • With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).
  • Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

Reviews

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Reviews

  • Mastohcheffpp | 04/03/2015

    Lovely flavor. Didn't use as much syrup and skipped the cream. Still a great recipe.

  • DeeDeeDolar | 05/04/2013

    Delicious. Making it for the second time today. First time used ground cardamom because I couldn't find green cardamom pods, and was the brunch dessert following the Leek and Goat Cheese Frittata also in this issue. Great hits.

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