Ingredients (for 10-12 portions):

1 large mango, approx. 500 g
1 lemon
2-3 tablespoons powdered sugar
3 egg whites
100 g sugar
2 sachets of bourbon vanilla sugar
2 dl cream
2 dl coconut milk

 

Preparation:

 

1. Coat a cake tin (1½ liter capacity) very thinly with a neutral-tasting oil and then line it with cling film.
   
   
2. Peel the mango, separate the pulp from the stone, then cut into cubes and place in a tall vessel. Add the squeezed lemon juice and powdered sugar, then blend until smooth. Sweeten slightly to taste. Put 6-8 tablespoons of the mango puree into the prepared cake tin. Put the remaining mango puree in the fridge.
   
   
3. Put the egg white and sugar in a bowl and mix it together. Bring 2 cm of water to the boil in a pan and place the bowl with the egg white mixture on top. Beat everything vigorously with a whisk over the gently simmering bain-marie until a firm, fine-pored, shiny mixture is formed. Remove from the bain-marie and continue beating until the mixture has cooled.
   
   
4. Whip the cream until stiff and stir in the coconut milk. Slowly fold the mixture into the beaten egg whites. Pour into the prepared cake tin and cover with aluminum foil. Place the parfait in the freezer for at least 4 hours.
   
   
5. About 20 minutes before serving, take the mango and coconut parfait out of the freezer, turn it out and remove the cling film. Leave to thaw in the fridge for 15-20 minutes and serve. Garnish with the chilled mango puree and fresh fruit as desired.