Save This Mango Caramel Ricotta Parfait layers cool ricotta cream, bright mango, and silky caramel into a dessert that is both refreshing and decadent. Quick to assemble and easy enough for a weeknight, it is also elegant enough for a dinner party. This is the dessert I turn to when mangoes flood the markets and I want something sweet that will not weigh everyone down.
I first made this parfait after a summer trip to India and now every June I hunt down ripe mangoes just to make it again With every spoonful my family always pauses and says This is the best
Ingredients
- Ripe mangoes: for tangy fruitiness choose ones that feel heavy and smell sweet at the stem
- Ricotta cheese: for rich creaminess select fresh or whole milk ricotta for the smoothest texture
- Heavy cream: for luxurious mouthfeel use cold cream for easier whipping
- Powdered sugar: for a touch of gentle sweetness and a silken finish
- Vanilla extract: for warm aromatic depth free of bitterness real vanilla is worth finding
- Granulated sugar: for building the caramel use fine white sugar for even melting
- Unsalted butter: to enrich caramel and balance sweetness pick fresh butter from a good brand for best flavor
- Sea salt: a pinch draws out caramel notes flaked or fine sea salt both work
- Chopped pistachios: for crunch and color go for fresh bright green nuts if possible
- Fresh mint leaves: to lift the parfait with herbal freshness choose small bright leaves
Instructions
- Prepare the Ricotta Mixture:
- In a large mixing bowl blend the ricotta cheese heavy cream powdered sugar and vanilla extract together Whip thoroughly using an electric mixer or whisk by hand until the mixture is smooth and slightly fluffy Chill this blend in the refrigerator while you continue
- Make the Caramel Sauce:
- In a small saucepan scatter the granulated sugar and heat it over medium Remove any clumps by stirring with a heatproof spatula and watch closely as the sugar melts and turns a deep golden brown Quickly add the unsalted butter and whisk until fully integrated Take the pan off the heat and pour in the cold heavy cream bit by bit letting it bubble up before whisking to combine Add just a pinch of sea salt and let the caramel cool at room temperature until thickened but still pourable
- Prepare the Mangoes:
- Peel the ripe mangoes and dice the flesh into small even pieces Save a few bright cubes for the final garnish if you like
- Assemble the Parfaits:
- In each serving glass layer a generous spoonful of the ricotta cream followed by a helping of diced mango then feature a drizzle of your cooled caramel sauce Repeat the layers so each glass has a double stack of all the components making sure you finish with extra caramel on top
- Garnish and Serve:
- Top the parfaits with a scattering of chopped pistachios and tuck a few fresh mint leaves into each glass Serve them right away for the most vivid flavors or you can chill them for up to two hours if you prefer extra cold parfaits
Save I love ricotta for its pillowy texture that pairs with so many fruits Growing up my grandmother used to fold ricotta into every dessert from cheesecakes to swirled tarts and now I find it reminds me of her warm kitchen every time I open a tub
Storage Tips
Store any assembled parfaits covered in the refrigerator for up to one day for best results The juicy mangoes may weep a bit if held longer but the flavor remains bright If you want to get ahead whip the ricotta filling and caramel the night before and dice the mango at the last moment for maximum freshness
Ingredient Substitutions
Greek yogurt is a great lighter sub for half of the ricotta and still gives a creamy finish Mascarpone brings a velvety texture in place of ricotta if you love richer desserts Try coconut cream instead of heavy cream if you are keeping things dairy free just note it will add tropical flair
Serving Suggestions
For a dinner party make mini parfaits in small glasses or jars Top each with extra caramel and a mint leaf right before serving Layer the parfait into one big glass trifle dish for a dramatic tableside presentation and let everyone scoop their own Add a few blueberries or diced strawberries for more color and a tart pop that balances the caramel
Cultural Context
Ricotta based desserts run through many cuisines from Italian cannoli to Indian sweets This parfait borrows the fresh cheese tradition and the layered look you find in Indian mango shrikhand or Western trifles Making caramel at home adds both a French twist and a sense of occasion too
Seasonal Adaptations
Swap in pitted cherries or ripe peaches in place of mangoes for late summer parfaits Use pomegranate arils and orange for winter versions that pop with color and citrus Early spring strawberries work just as beautifully and pair well with the vanilla note
Save A parfait that makes every summer moment sweet even if you only have half an hour to assemble Serve chilled and enjoy every creamy spoonful
Kitchen Guide
- → Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce is a convenient substitute and still delivers delicious results. Be sure to choose a good quality caramel for the best flavor.
- → What can I substitute for ricotta?
For a lighter texture, try replacing half the ricotta with Greek yogurt. Mascarpone also works well for a richer finish.
- → Is this dessert gluten-free?
Yes, all listed ingredients are naturally gluten-free. Always double-check packaged products for hidden gluten sources.
- → Can the parfaits be made ahead?
You can prepare parfaits up to 2 hours in advance and chill them. Add garnish just before serving for best texture.
- → What garnishes pair well with this dish?
Chopped pistachios and fresh mint leaves offer color and crunch, but toasted coconut or edible flowers also make attractive alternatives.
- → How do I prevent caramel from hardening?
Allow the caramel to cool to room temperature but avoid refrigerating it before drizzling. This helps keep the sauce smooth and pourable.