DESSERT

Raspberry Parfait with Mango-Lime Curd


Raspberry-Parfait-with-Mango-Lime-Curd

INGREDIENTS

  • 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

INSTRUCTIONS

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.

NOTES

*For instructions on preparing mangos, visit http://www.mango.org/.