Recipe: Mango and Ginger Cream Parfaits

Serves 8
(really this depends on the size of your mangoes)

What would you make if you had milk and ginger root, but no refrigeration? What if you had mangoes but no ice cream machine or blender?

You’d use up that milk as fast as possible – whip it up into a ginger custard and toss it with stewed mangoes! This is a high class treat in The Gambia, where real milk is far less common than imported powdered milk.

As for the parfait glasses? Totally a Sasha-spin. Feel free to just dollop the cream with a gallop of mangoes in the center of a small bowl for rustic appeal.

Inspired by “Stewed Mangoes” in The World Cookbook for Students.

Ingredients

For the stewed mangoes

3-4 small mangoes, diced
1/4 cup water
1/3 cup sugar, or as needed
(if your mango is ripe you may not need any sugar)

For the ginger custard

1 1/2 tsp packed fresh grated ginger
2 eggs
1 cup whole milk
1 cup heavy cream
1/3 cup sugar

Method:

First for the stewed mangoes…

For this recipe you definitely need to wear flip flops and sport messy, windblown hair.

First things first. Dice up your mangoes. Sneak a taste. Feel mango-love fill your heart. Smile big.

Champagne mangoes are in season right now. Yum. You can use semi-ripe or ripe mangoes for this recipe, whatever you prefer.

Your mangoes will beg you for sugar if they aren’t completely ripe.

Next, add water. The water will keep everything moist as it simmers. Simmer, uncovered, until the sugar dissolves and the fruit is softened to desired consistency.

Note: Do not make mushy unless you lack teeth. (There’ an exception to every rule).

For the ginger custard:

In a heatproof bowl, whisk together fresh grated ginger, 2 golden eggs …

… sugar …

… whole milk …

and heavy cream.

Side note: I once ate an entire can of whipped cream on a dare. Only after my belly started hurting did I decide to read the nutritional facts. I never ate an entire can of whipped cream again. End of story.

Now you have two options.

A) Cook over a pot of heartily steaming water, double boiler style. The heat should be pretty high so the steam stays very … steamy.

B) Whisk directly in a pot over low heat. You must whisk constantly. This method will thicken into custard much more quickly.

Either way, cook until thickened and the mixture resembles yogurt in texture. It can take around 30 minutes if you are doing it double-boiler style. Keep whisking.

Serve warm, room temperature or cold. I am partial to layering the custard and mango in little parfait glasses because I eat with my eye balls first.

I had no idea The Gambia was going to be so good to me.

Passing out is optional.

Eat with three friends on a hot summer’s day, when the air conditioning just doesn’t keep the house cold enough.

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Comments

  1. This looks absolutely delicious….my mouth is watering…and my brain just awoke from a sleeplike state…
    I’d probably reduce the sugar to 1/4 cup or less…mangoes are pretty sweet…Saw them in Hawaii – they drop like pinecones…dot the roads and fields….wandering cows devour them whole

    • Sasha Martin says:

      I love that image – wandering cows devouring whole mangoes. Needs to be in a movie, preferably an independent comedy.

  2. Beautiful! This country’s menu is perfect for the nice weather!

    • Sasha Martin says:

      Thank you! We’ve been outside nonstop – such a wonderful time of year – before the mosquitoes and 104 degree days.

  3. Janine Long says:

    nyom nyom :)
    ginger sounds so delicious, love it with melon but dried, powdered sort…
    just had mangoes 2 days ago – wish I’d waited
    fresh pineapple today
    looks like it would take a long time to make – do you include times with your recipes?

    • Sasha Martin says:

      I only include times when it is clear cut – like for baking. The mangoes will probably need to cook about 10 minutes – but, again, that’s to desired texture. The cream depends. If you cook it on the double boiler it could take around 30 minutes. Just stir every five minutes or so (more often at the very end). If you cook it directly in the pot, it could be done in five minutes, but you’ll have to whisk constantly to avoid scrambling/burning/curdling the eggs. Also, keep the heat lower. You don’t want to boil this. It’s more like a gentle rise in temperature.
      Hope that helps! Pineapple sounds lovely by the way.

  4. Jessica Bennett says:

    That looks and sounds delicious! I definitely want to try this one.

    • Sasha Martin says:

      Have fun with it! I think the ginger cream would be great with a cooked apple or even peach mixture.

      • Jessica Bennett says:

        Yes, ginger and peach is a great combination! But I think I’ll go with the mango since I’ve never had ginger and mango together and your pictures are so pretty :)

  5. Going to make this one ASAP – sounds awesome! (My mango-crazy husband will love it!)

  6. Ginger cream…..yum. Those little parfait glasses are neat.
    This recipe reminds me of a truly yummy dessert I had last week:
    blood orange gelee panna cotta, that came with a cardamom cashew
    crispy treat. Take a look at this ever-evolving dessert menu:

    (sorry for the link—but this is a really tempting collection of sweets)
    http://www.prospectsf.com/

    • Sasha Martin says:

      Hey Jonah! Thanks… I got those glasses at Pier 1 ;) They make messy food beautiful. Your dessert sounds great too. I looked at the menu and think I would try the Vanilla Poached Rhubarb (although I’m not really sure what that means, I like the sounds of it!)

  7. It is a very good dessert. Mango being my favorite fruit, it can’t be a bad way (at least for me) to end lunch.
    Sanya loved it too. Again, she has a sweet tooth like her father.
    We had this dessert from the Chef herself. Encore merci !

  8. sasha, this is delicious and I so wanna make it..as soon as sthe spring weather really IS spring weather..its been so cold….and ..could u post that site you shared with how to cut up a mangoe..I cannot find it…I need to practice practice practice….

    • I found your steps to cutting a magoe..woth that delicious mango daquri you made..so i got it!!! <3 looking forward to slicing it up now!

  9. Jainaba Henault says:

    It’s mango season in The Gambia and guess what I’m making for my family!! Yes, I’m a Gambian living in The Gambia. We love eating mangoes freshly picked from the backyard, luckily, we have just over 15 trees!! Time to get busy ;0)

Trackbacks

  1. […] and Ginger Cream Parfaits [Recipe] Celebrate fresh mangoes with a delicate ginger cream sauce. The ginger cream sauce is a standby […]

  2. […] experience, and I think quite a successful one at that. It is partially inspired by the delectable Ginger Custard with Stewed Mangoes I tried recently, and partially by a tray of meringue desserts that were served at a recent […]

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