Vanilla Mango Creams – a delicious recipe with milk, vanilla bean seeds, eggs, granulated sugar +, heavy cream, mangoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat milk, vanilla bean and seeds. Bring to a boil then remove from heat. Whisk egg yolks with 1 1/2 tbsp sugar. Remove vanilla bean and slowly whisk milk into beaten yolks. Transfer mixture to pan then gently heat, stirring, until thickened. Chill for 30 mins, occasionally stirring.
2
Meanwhile, beat egg whites until stiff, gradually adding 1 1/2 tbsp sugar. Whip heavy cream and 1 tsp sugar until thick. Set aside 4 tbsp whipped cream and chill. Mix mango puree with lemon juice. Fold into vanilla cream then gently fold in whipped egg whites and whipped cream. Transfer to 6 - 7 oz silicone molds then freeze for at least 4 hours.
3
To serve, remove parfaits from molds then spoon reserved whipped cream over top of each parfait. Decorate with mango slices and chopped pistachios.
362
kcal
Calories
22
g
Fat
25
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup whole milk or 2%, 1/2 vanilla bean seeds scraped out, 2 eggs separated, 3 tablespoons granulated sugar + 1 tsp, and more.
Yes, Vanilla Mango Creams falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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