Peach Mango Parfait
This peach mango parfait is my take on the popular Filipino dessert called “Mango Float”. It is an ice box cake with layers of graham crackers, sliced sweet mangoes and a combination of condensed milk and table cream. Since I only have a small fridge in the van, I opted to make a parfait instead of an ice box cake! Also, because it’s peaches season and I recently visited a local farm to pick fresh peaches - I thought why not add peaches especially these 2 fruits pair very well! This recipe is so easy to make and can be served right away after a meal or at large parties! It also makes for an excellent dessert to cool you down for the summer!
Mango Float (Photo Credit https://www.foodnetwork.com/recipes/food-network-kitchen/mango-float-5119486)
Pro-tips before starting…
This parfait version is made of layers of graham crackers, fresh fruits and mousse made of whipping cream, chilled table cream and condensed milk.
For this recipe, I used a whole can of condensed milk however find it too sweet but my husband liked the amount of sweetness. I suggest for you to add 2/3 of the can of condensed milk first and add the rest later if you want.
If I had a blender, I would've pureed the mangoes and added it to the whipping cream to make a mango mousse. Then add slices of peaches and mangoes in between layers.
Manila mangoes (as they call it in grocery stores in the US) are best to use for this recipe! It’s naturally sweeter and juicier than the ones from Mexico.
Don’t skimp on the graham crackers! After tasting, I wish I added more graham crackers in the layers. Having different size chunks of graham crackers as well as sprinkles of crumbs really helped with the texture.
Peach season is here and I stumbled my way to a nearby local Sacramento farm - R. Kelley Farms! Well, let’s just say that I almost missed the peach season and on my visit, most of the ripe peaches were gone! I still picked some and allowed it a few days to ripen! Unfortunately, I didn’t pick enough peaches for a jam but a peach mango jam sounds amazing!
Peach Mango Parfait
Yield 8 to 10 cups (8 oz) Prep Time 15 mins Total Time 45 mins Equipment : mixer, 8 to 10 glasses, spatula
Ingredients
3 large peaches or 4 to 5 for smaller size
6 ripe Manila mangoes (yellow)
1 can (13 oz) condensed milk (reduce the amount if you like it less sweet)
1 can (12 oz) Nestle table cream chilled overnight or freeze for at least 1 hour (found in Filipino stores)
2 cups cold whipping cream
graham crackers
1/4 tsp vanilla extract
dash of salt
Directions
Place 4 to 5 pieces of graham crackers on a Ziploc bag and crumble. Finely crumble half and leave the other half in bits.
Slice peaches and mangoes thinly and set aside.
In a bowl, whip together condensed milk and table cream.
In a separate bowl, whip together whipping cream, salt and vanilla extract until stiff peak.
To make the mousse, pour the condensed milk and table cream mixture into the whipping cream and fold lightly until fully incorporated.
For a stiffer mousse, use a mixer to whip some more until reaching the desired consistency after folding in the table cream and condensed milk.
Assembling the Parfait
Place big chunks of graham crackers in the bottom until the bottom surface is fully covered.
Add peaches and mangoes.
Add dollops of mousse.
Add a combination of small and big chunks of graham crackers as well as sprinkle some crumbs.
Add peaches and mangoes.
Add a dollop of mousse.
Repeat the process until reaching the top of the glass.
Garnish by sprinkling graham crackers crumbs and pieces of peaches and mangoes.
Enjoy right away or chill for at least 30 minutes for best results!
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