Tropical Fruit Parfait

Tropical Fruit Parfait

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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
Ripe mangoes give slightly when pressed and are fragrant at the stem end. Depending on the variety, they can range in color from green to various shades of orange, yellow and red. When cutting a mango, the goal is to remove as much flesh as possible from both sides of the wide, flat pit. Peel the fruit with a vegetable peeler or small, sharp knife, then stand it on one narrow side with the stem pointing toward you. Slice down on one side of the stem, just grazing the pit. Repeat on the other side. Trim the remaining flesh away from the pit.


  • 1 large ripe mango, peeled and pitted
  • 1 fresh papaya, peeled, halved and seeded
  • 1/4 fresh pineapple, peeled, sliced 1/4 inch thick and cored
  • 1 kiwifruit, peeled
  • Zest and juice of 1 lime
  • 1 Tbs. sugar, plus more as needed
  • Pinch of salt
  • 1 Tbs. Cointreau or rum
  • 1 pint coconut ice cream or sorbet


Cut the mango, papaya, pineapple and kiwifruit into 1/4-inch cubes. In a bowl, combine the fruit, lime zest, lime juice, the 1 Tbs. sugar, the salt and the Cointreau. Stir, taste and add additional sugar if needed. Cover and refrigerate until cold, about 1 hour.

Remove the ice cream from the freezer to soften until it can be easily scooped. Divide half of the fruit among 6 parfait or pilsner glasses. Add 1 medium scoop of ice cream to each glass and carefully press into the fruit. Divide the remaining fruit among the glasses, spooning it over the ice cream. Top each glass with one more scoop of ice cream. Place the parfaits in the freezer for up to 2 hours before serving. Serves 6.

Serving Tip: If this dessert is left in the freezer for more than 2 hours, the fruit will become too hard.

Adapted from Williams-Sonoma Collection Series, Fruit Dessert, by Carolyn Beth Weil (Simon & Schuster, 2004).
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