ISHA RECIPE
Mango Caramel Nut Parfait
INGREDIENTS
2 large mangoes
1 cup of coconut milk (or another nut milk of your choice)
2 cups of coconut yogurt (or regular yogurt/curd if preferred)
2 teaspoons honey (or to taste)
1 cup of walnut halves or pieces
¼ cup jaggery (or natural brown cane sugar)
1 tablespoon unsalted butter (or ghee)
1 pinch of Himalayan rock salt (to taste)
Optional Toppings:
1 passion fruit
Fresh mango chunks
Walnuts
METHOD
- Peel and chop the mangoes.
- Add the chopped mangoes and coconut milk into a blender.
- Add honey to the mixture.
- Blend on high until all ingredients are combined and the mixture is smooth and creamy. If the smoothie is too thick, add a little more coconut milk until you achieve your desired consistency. Taste the smoothie and, if needed, add more honey to sweeten.
For the caramelized walnuts:
- Break the walnuts into smaller pieces.
- Heat a non-stick pan over medium-low heat. Place the jaggery in the pan with a small amount of water – just enough to help it dissolve and to prevent burning.
- As the jaggery starts to melt, add in the butter and walnuts. Stir the mixture continuously, making sure the walnuts are thoroughly coated and the mixture does not burn.
- Once the nuts are caramelized, transfer them onto parchment paper. Quickly separate them with a spatula or spoon to avoid clumping.
- Allow the nuts to cool, giving the coating time to set, which should take about 5–7 minutes.
For the yogurt/curd layer:
- Stir the honey into the yogurt/curd and mix until the mixture reaches a smooth, creamy consistency.
For the optional toppings:
- Halve the passion fruit, scoop out the seeds with a spoon, keep aside.
- Chop extra mango into medium-sized chunks.
To serve:
- Layer the mango smoothie, yogurt, and walnuts into glasses.
- Add optional toppings such as passion fruit seeds, mango chunks, and walnut pieces if desired on top of the parfait.
- Serve the tropical dessert immediately for the best taste and texture.
