📝 About This Recipe
Known as the 'Queen of Fruits,' the mangosteen offers a delicate balance of sweet and tangy notes that find their perfect partner in this elegant, layered dessert. This parfait combines the snow-white, juicy segments of fresh mangosteen with a velvety coconut lemongrass mousse and a crunch of toasted macadamia nuts. It is a sophisticated celebration of Southeast Asian flavors, offering a refreshing and luxurious end to any tropical-inspired feast.
🥗 Ingredients
The Fruit Base
- 12-15 pieces Fresh Mangosteens (ripe, with deep purple skin and green caps)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Palm Sugar (finely grated)
Coconut Lemongrass Mousse
- 1.5 cups Full-fat Coconut Cream (chilled overnight)
- 1 stalk Lemongrass (bruised and finely minced (white part only))
- 1/4 cup Powdered Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste
- 1/2 cup Greek Yogurt (plain, for a slight tang)
The Crunch & Garnish
- 1/2 cup Macadamia Nuts (unsalted, roughly chopped)
- 2 tablespoons Shredded Coconut (unsweetened)
- 8-10 pieces Fresh Mint Leaves (for garnish)
- 4 pieces Edible Flowers (optional, like orchids or pansies)
👨🍳 Instructions
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1
Start by preparing the mangosteens. Using a sharp knife, score the thick purple rind around the middle without cutting into the flesh. Gently twist to open and lift out the white segments.
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2
Check the mangosteen segments for large seeds. If present, carefully slice the segment to remove the seed, keeping the fruit as intact as possible. Place the fruit in a small bowl.
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3
Toss the mangosteen segments with 1 tablespoon of lime juice and 1 teaspoon of grated palm sugar. Let them macerate in the refrigerator for 20 minutes to develop juices.
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4
In a dry skillet over medium-low heat, toast the chopped macadamia nuts and shredded coconut. Stir constantly for 3-5 minutes until they are golden brown and fragrant. Remove from heat immediately and set aside to cool.
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5
Open the chilled coconut cream cans. Scoop out the thick, hardened cream from the top into a chilled mixing bowl, discarding or saving the watery liquid for another use.
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6
Add the minced lemongrass and vanilla bean paste to the coconut cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until soft peaks form.
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7
Gradually add the powdered sugar while continuing to whip until the peaks are stiff and the texture is airy.
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8
Gently fold in the Greek yogurt using a rubber spatula. This adds a subtle acidity that balances the richness of the coconut.
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9
Begin assembly by placing a spoonful of the toasted macadamia and coconut mixture at the bottom of four tall glass tumblers or parfait glasses.
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10
Add a generous layer of the whipped coconut lemongrass mousse on top of the nuts.
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11
Layer 3-4 segments of the macerated mangosteen over the mousse, ensuring some of the juices are drizzled in as well.
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12
Repeat the layers (mousse, then fruit) until the glasses are full, finishing with a final dollop of mousse.
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13
Garnish the top with the remaining toasted nuts, a sprig of fresh mint, and an edible flower for a professional, elegant presentation.
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14
Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the mousse to set firmly.
💡 Chef's Tips
Choose mangosteens that feel heavy for their size and have a slight 'give' when pressed; if they are rock hard, they are likely spoiled. To get the thickest coconut cream, ensure the can is chilled for at least 24 hours without shaking it. If you cannot find fresh mangosteen, high-quality canned mangosteen in syrup can be used, though you should reduce the added sugar in the recipe. Infusing the lemongrass into the cream provides a subtle floral note; ensure it is minced very finely so the texture remains smooth. Avoid assembling more than 4 hours in advance, as the juices from the fruit can start to break down the mousse texture.
🍽️ Serving Suggestions
Pair with a glass of chilled Late Harvest Riesling or a sweet Moscato d'Asti. Serve alongside a crisp ginger snap cookie for an extra textural element. A pot of hot Jasmine pearl tea provides a beautiful floral contrast to the creamy coconut. For a brunch setting, serve with a side of fresh dragon fruit and papaya slices. Top with a light dusting of matcha powder for a vibrant green color and earthy finish.