Mango And Hung Curd Parfait| Easy Dessert Or Breakfast Recipe

Mango season is here – yay! Though the best of the season’s mangoes aren’t in the market yet, they are here after all. And, of course, I couldn’t help but grab a few of them when I spotted them at my vegetable vendor’s, over the weekend.

I made glasses of parfait using two of these mangoes, with hung curd, which were gone within minutes of the making. Trust me, it tastes absolutely delish! What’s more, it is very, very simple to put together. You can have these mango and hung curd parfaits as an evening snack or make them ahead, refrigerate, and have them for the next day’s breakfast. It is, relatively, healthier than other cream-based desserts, too. What more do you need from a dish, eh?

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Here is how I made the mango and hung curd parfait.

Ingredients (makes about 6 medium-sized glasses):

  1. 2 medium-sized ripe mangoes, peeled, the flesh chopped up into cubes (I used Banganapally mangoes)
  2. 1 litre of thick curd/yogurt (Use fresh curd that is just slightly sour – I used home-made curd)
  3. Dried figs, chopped into small pieces, as needed (I got super fresh ones from Ajfan, which weren’t very hard)
  4. Broken cashewnuts, as needed
  5. Sliced non-salted almonds, as needed
  6. Shelled, non-salted pistachios, as needed (slice each one into two)
  7. 1 teaspoon vanilla essence
  8. 6 tablespoons honey or as needed (I used First Agro’s Jamun Blossom honey )
  9. 10 digestive biscuits (I used Bisk Farm’s ginger cookies, just to add that extra zing)

Equipment needed:

  1. Whisk
  2. 6 similar glass jars or juice glasses

Method:

  1. Place the curd in a muslin/cotton bag and hang it up over the kitchen sink. In 2-3 hours, all the water would have drained out of the curd, and you will be left with a thick residue. The residue is what you will be working with, for this recipe. Once you are ready with the thick hung curd, the parfait takes just a few minutes to assemble.
  2. Break the digestive biscuits into pieces and grind them to a powder, using a mixer. Keep aside.
  3. In a large mixing bowl, whisk together the hung curd, vanilla essence and honey until smooth and creamy. All the three ingredients should be well incorporated together. Keep aside.
  4. Take a medium-sized glass or jar and make a layer at the bottom using the sliced almonds, broken cashews, chopped pistachios and figs. Spoon in some of the hung curd mixture you prepared earlier on top of this. Make a little layer of the biscuit powder over this. Add some chopped mangoes on top of this layer. Make another layer of mixed nuts and figs on top, followed by a layer of the hung curd mixture, one of biscuit powder, and one of chopped mangoes. Finish with some chopped nuts and figs. You can choose to fill up the glass till the very brim or a little lower than that, as you please.
  5. Fill up all the 6 glasses in a similar manner.
  6. Serve immediately or after chilling in the refrigerator for a couple of hours. The chilled version tastes better.

Notes:

  1. There are no hard and fast rules about quantities in this recipe for mango and hung curd parfait. Make the layers as thick or as thin as you please.
  2. You can add in other fruits, dried fruit or nuts as you please, too. I used whatever ingredients I had on hand.
  3. If you want to make an even healthier version, you could use sugarfree cookies instead of digestive biscuits.

I hope you will try this out, too, and that you will love it as much as we did! Don’t forget to tell me how you liked them!

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