Mango Parfait Tortoni

June 28, 2016
by Jack McNulty
Mango Parfait Tortoni

I’ve adapted this recipe to eliminate the copious amounts of dairy in a very popular dessert we used to regularly make. The Parfait Tortoni, as it was called, was basically a creamy ice cream flavored with Amontillado sherry and meringue chunks.

I made my first adaptation during the previous fall. I created a version of the Tortoni using cashew cream as the base and flavored the cream with a pumpkin puree. It was festive, delicious and very popular.

The version I am presenting below is identical, with the exception of course of the pumpkin puree, which I have now replaced with a mango puree. The result is a light, ice cream-like dessert with wonderful textural chunks of meringue, which I think is a perfect summer dessert to enjoy!

Mango Parfait Tortoni
makes about 12 portions

100 grams cashews
60 ml. water
2 teaspoon agave syrup
¼ teaspoon ground vanilla bean
50 grams powdered sugar
200 ml. soy cream
350 gr. mango puree
2 egg whites, whipped
125 grams meringue, cut into large chunks
50 ml. rum
Almond slivers

You will want to begin by making the cashew cream, so go ahead and soak the cashews overnight in enough water to completely cover the nuts. The next day, drain the cashews and add them to a high speed blender with 60 ml. of water, the agave syrup and the ground vanilla bean. Process the cashew mixture until it becomes very creamy and smooth (you may need to push down the mixture and scrape the sides of the blender). The cream should have the consistency of double cream.

Add the powdered sugar, soy cream and mango puree to the blender and process until smooth. Place this mixture into a bowl, and then into the freezer.

Freeze the mixture for about 2 hours, making sure to stir it well about every 30 minutes in order to preserve a smooth consistency. The mixture should be half frozen.

While the mixture is in the freezer, cut the meringue into large cubes and reserve. Gently toast the almond slivers in a 150° C oven for about 25 minutes, making sure to toss them occasionally. The nuts should be golden.

Line a large tart container with a removable bottom, or two half round terrine molds, with plastic wrap. Place an even layer of almonds on the plastic and reserve.

Whip the egg whites until stiff.

Remove the cashew and mango mixture from the freezer and fold to distribute the cream evenly. Fold in the whipped egg whites and the rum. Mix well, then fold in the meringue chunks.

Fill the molds with the cream mixture and cover lightly with plastic wrap. Freeze overnight before serving.