Vanilla Mango Creams - cooking recipe

Ingredients

2 None small mangoes, peeled
2 tbsp lemon juice
1/2 None vanilla pod, scored, seeds scraped out
150 ml semi skimmed milk
2 None eggs, separated
40 g + 1 tsp caster sugar
175 g whipping cream
2 tbsp chopped pistachios

Preparation

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.
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.
To serve, remove parfaits from molds then spoon reserved whipped cream over top of each parfait. Decorate with mango slices and chopped pistachios.