Mango Lassi Parfait

By stancec44

Ingredients

• 1 cup granulated sugar
• 3 Tbs. green cardamom pods
• 2 ripe mangos, peeled, pitted, and cut into
• 3/4-inch cubes (to yield about 3 cups)
• 1 cup whipping cream
• 1 Tbs. confectioners’ sugar
• 1 cup whole-milk Greek yogurt or regular whole-milk yogurt, strained
• 1/3 cup toasted pistachios, coarsely chopped

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours.

With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes).

Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.