Mango and Raspberry Mascarpone Whip Parfait (Guest Post)

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I am pleased to bring you another guest post, this one by Anuradha of Baker Street. Anuradha and I connected originally over Twitter. When I was just barely starting out and didn’t know a tweet from a twit, she was kindly retweeting my posts and helping me gain traction in social media. She’s a wonderfully supportive blogger who makes incredible baked goods. You should check out her Monday Muffin series, it will knock your socks off! As I said, not all of my guest posters would choose to go low carb and/or gluten free, so this is a real, honest to goodness, full carb full sugar treat. You have been warned!

Its an absolute privilege to post on Carolyn’s blog today. A master baker and a prolific cook, her blog is just drool inducing. She manages to effortlessly whip up everything from a Broccoli Cheese Soup to a Boston Cream Pie. Of late, Carolyn has been concentrating on a lot of gluten-free and low carb desserts. I honestly thought of baking a low carb dessert but I changed my mind and got you this treat instead.

Mango and Raspberry Mascarpone Whip Parfait3

A self-imposed tradition in my house is to make Strawberry Mascarpone Whip Parfaits as soon as berries are in season. And so over the last couple of months I did make them a few times over. However, I had a change of heart and decided to shoot from the hip and take a chance this time around when I saw a whole basket of sweet smelling glistening; fresh and juicy mangoes.

While mangoes and the mascarpone whip pair perfectly, I wanted to add some berries which would make it more vibrant, colorful and be complimenting the gooey brownies.

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You could set this parfait in any way you like. Be it a glass, small take away cups so you can sneak it into work or a large trifle bowl to serve a crowd.

Over to the recipe: Fudgy brownies laced with a sensational mascarpone whip topped with sweet mangoes and tart berries.

Mango and Raspberry Mascarpone Whip Parfait

Minimally adapted from goodlife eats and Desserts 4 today.

Serves: 6

Ingredients

2 cups brownie chunks
9 oz raspberries, (If you’re using frozen fruit then it needs to be thawed, I crushed mine before using)
9 oz mangoes, peeled and chopped
¼ cup sugar, divided
Zest of one orange
8oz mascarpone cheese
¾ cup heavy cream
1 teaspoon vanilla extract

Instructions

Cut your favorite brownies — either made from a box or homemade — into about ¾ to 1 inch cubes. Set aside.
Combine the mangoes and orange zest. Stir until well-mixed, and set aside.
In a medium bowl, combine the mascarpone, heavy cream, vanilla, and sugar.
Beat the mascarpone mixture with an electric mixer until medium-firm peaks form.
To assemble, place a few brownie chunks in the bottom of 6 individual dessert cups or glasses. Top the brownies with about 21/2 tablespoons of the mascarpone mixture, then with about 1-2 tablespoons of mangoes and raspberries.
Repeat until all the elements have been evenly divided among the cups.
Refrigerate until serving. Serve chilled.

Notes:

In case the mangoes are not sweet, add ¼ cup sugar along with the orange zest and gently mix until everything is combined.

Happy Baking!

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Mango and Raspberry Mascarpone Whip Parfait (Guest Post)

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