Mango, white chocolate and passion fruit parfait

Mango white chocolate and passion fruit parfait

Head Chef Gurpreet at Audley St Elphin's Park shared with us a simple spring recipe for an indulgent, refreshing, dessert, rich in flavour and antioxidants.

This dessert looks worthy of something you'd be served at an Audley restaurant, yet is quick and easy to prepare at home. The perfect dessert to prepare in advance for your next dinner party.

For the mousse


70ml coconut milk

125g mini marshmallows

200g white chocolate chips

250ml double cream

10ml vanilla paste

100ml passion fruit puree

White chocolate mousse recipe

For the mousse

  1. Pour the coconut milk and mini marshmallows into a small saucepan, place over a medium heat and stir slowly until the marshmallows have melted
  2. Place the white chocolate chips in a small heatproof bowl, pour in the marshmallow mixture and stir until the chocolate has melted. Chips are best but if you don't have white chocolate chips, melt white chocolate beforehand and then add the marshmallow mixture and stir until combined
  3. Pour this mixture into a shallow tray and put straight into the freezer to cool down quickly
  4. Whip the double cream and vanilla paste with an electric whisk until stiff peaks form
  5. Fold the 100ml passion fruit puree into the whipped cream
  6. Transfer the white chocolate mix from the freezer to a mixing bowl. Add a spoonful of the cream and whisk until well combined
  7. Gently fold in the rest of the cream until combined
  8. Use a piping bag to add the mousse into the chilled glasses. Once done, return back to the freezer for 10 minutes
  9. Then, make your parfait to be added to the top of the mousse

For the parfait


30g coconut flakes

1 fresh mango

1.5g passion fruit pulp

Zest of one lime

Juice of one lime

For the parfait

  1. Toast the coconut flakes in a small frying pan until golden brown
  2. Dice the mango (1cm cubes) and mix with the passion fruit pulp, lime zest and lime juice
  3. Spoon the mango mixture into the glasses and sprinkle with the toasted coconut before serving (as pictured above)

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