Mango Parfait with Raspberry Sauce

Ingredients

• 2 ripe mangoes (about 600 g)
• 100 g sugar
• 2 tbsp Lime juice
• 2 tbsp orange liqueur
• 300 g yogurt
• 300 g raspberries
• 1 tbsp powdered sugar
• 1 orange (freshly squeezed juice)
• Mint leaves (for garnish)

Instructions

1. 1.

   Peel the mangoes and cut the flesh from the pit.

2. 2.

   Place mango flesh, sugar, lime juice, and orange liqueur in a tall glass container and blend with an immersion blender. Strain the puree through a sieve and fold in the yogurt using the whisk attachment of an electric hand mixer until a frothy cream forms. Transfer the mixture to a shallow metal bowl, cover, and place in the freezer. When the mixture starts to freeze, stir vigorously with a fork. Repeat this three to four times every 20 minutes (or finish in an ice cream maker).

3. 3.

   For the raspberry sauce, wash, clean, and dry the raspberries. Blend them with orange juice and powdered sugar, then strain through a sieve.

4. 4.

   Before serving let the ice soften slightly, shape into balls with an ice scoop, place in dessert cups, drizzle with raspberry sauce, and garnish with mint leaves.