Mango Lassi Parfait



Sole with Lemon Brown Butter and Creamy Mashed Potatoes from Paris Cafes by Sharon O'Connor

From The Brunch Box by Sharon O'Connor

Inspired by a popular Indian drink, a delicious mango and yogurt smoothie, this parfait has layers of Greek yogurt and juicy mango in a refreshing cardamon-infused syrup.

  • ½ cup sugar
  • ¾ cup water
  • 3 tablespoons cardamom pods, crushed
  • 2 cups cubed fresh mango (2 mangos) or frozen mango chunks
  • 2 cups whole-milk Greek yogurt
  • ¼ cup honey
  • ⅓ cup pistachios or almonds, chopped and toasted

In a small saucepan, combine the sugar, water, and cardamom pods. Bring to a boil, stirring until the sugar is melted. Reduce heat and simmer for 15 minutes. Remove the syrup from heat; let cool. Strain the syrup through a fine-mesh sieve into a bowl. Add the mango and stir to blend. Refrigerate for at least 30 minutes or up to 8 hours.

In a medium bowl, combine the yogurt and honey an stir until blended. Stir in 1 to 2 tablespoons of the mango-cardamom syrup.

Using a slotted spoon, add half the mango cubes to 6 glasses or bowls. Dollop half the yogurt in to the glasses or bowls and drizzle with a little cardamom syrup.

Repeat with the remaining mango and yogurt. Finish with a drizzle of cardamom syrup. Just before serving, sprinkle with nuts.
Makes 6 servings

Cook's Tips
To peel and cut a mango: Stand the mango upright on a work surface with a narrow side facing you. Using a large knife, cut off 1 "face" ( the rounded side) of the fruit. Repeat on the other side. Score the flesh in to squares and push each half inside out so it looks like a hedgehog. Cut off the squares from the skin.