Raspberry Parfait with Mango-Lime Curd
- 2 large ripe mangos, pitted, peeled and cubed*
- ½ cup (1 stick) Darigold butter
- 1 teaspoon grated lime peel
- ½ cup fresh lime juice
- ½ cup sugar
- 4 egg yolks
- 2 cups Darigold vanilla yogurt
- 1 pint fresh raspberries
Puree the mangos. Melt the butter in a medium-size saucepan over medium-low heat. Stir in the mango puree, lime peel, lime juice, sugar and egg yolks. Stir with a whisk until the mixture thickens and coats the back of a spoon (about 10 minutes). Transfer to a bowl and refrigerate until chilled.
To serve, layer 4 glasses with raspberries, 2 tablespoons of the mango-lime curd and ¼ cup of yogurt. Repeat and top with raspberries; chill.
RECIPE YIELD/SERVING SIZE
Makes 4 servings.
*For instructions on preparing mangos, visit http://www.mango.org/.