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Mango and passion fruit parfait with chilli glass


This dessert, known as Khatta, Meetha, Teeta (a Hindi phrase meaning sour, sweet and spice), is on the menu at our Sindhu restaurants

Serves 4


Gluten free



For the mango parfait

400ml double cream

40g caster sugar

3 egg yolks

100g icing sugar

160ml mango purée

100ml passion fruit coulis (you could use Love Smoothies Pash ‘N’ Shoot mango, pineapple and passion fruit purée, available in sachets from Sainsbury’s or Ocado)

3 egg whites

1 Alphonso mango, cut into small dice (about 200g)

4 passion fruit, to decorate


For the chilli glass

45ml liquid glucose (from supermarkets)

¼ tsp chilli flakes

10g plain flour

50g caster sugar 

20g melted butter 



1. Whip the cream and caster sugar together into soft peaks and set aside in the fridge until needed.

2. Whisk the egg yolks and half the icing sugar till pale, then fold in half of the mango purée and all the passion fruit coulis. Then carefully fold this mixture into the whipped cream.

3. Whisk the egg whites and remaining icing sugar together to soft peaks and then fold the fruit and cream mixture in.

4. Take 4 x 8cm round rings and place on a baking tray over parchment. Spoon half the mousse mixture into two of the rings and smooth off the tops. Fold half of the diced mango into the remaining mixture then spoon this into the last two rings. Put in the freezer for 8 hours or until firm.

5. For the chilli glass, melt the glucose in a pan along with the chilli flakes (do not allow to boil). Remove from the heat, add the flour and sugar and mix until smooth with a wooden spoon. Add the melted butter. Keep the mix in the fridge for 4-6 hours before cooking.

6. Heat the oven to 160ºC/fan 140ºC/gas mark 3. Spread the mix wafer thin on a silpat mat (silicon mat available in cookery shops or online) and bake for 4-5 minutes – you need to remove it from the oven before it starts to bubble up. Cool on the mat. If you want to make discs as shown in the picture, use a steel cutter to make these before it sets completely; otherwise, leave until hard then break off in shards. Store in an airtight container.

7. To assemble the dessert, remove the rings from the parfait. Slice each of them in half and serve half of each kind (smooth and with mango pieces) per person. Mix the remaining diced mango and mango purée with the pulp of the passion fruit and spoon over. Arrange the chilli glass over the top. Serve.