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(8 to 10 servings)

  • 4 yolks
  • 4.2 oz extra fine granulated sugar
  • 3.5 oz cream cheese at room temperature
  • 12 fl oz cream, refrigerated for 12 hours
  • 8 oz fresh raspberries
  • 8 oz fresh mango, diced


Cover the mold you’re going to use with plastic wrap.

Mix the raspberries and cut mangoes. Set aside.

Whip the cold cream to a semi-whipped point, that is, firm but not to Chantilly point. Keep refrigerated until using.

Beat the yolks with sugar until foamy and its volume has doubled. Add cream cheese little by little, incorporating well. Once everything is mixed, add the fruit and lastly add refrigerated cream.

Put in a mold with plastic wrap and freeze for at least 6-8 hours, or until firm.

Take out of the freezer when serving and leave at room temperature for about 10 minutes before unmolding.