Mango Ricotta Parfait

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November 29, 2018

Here's a tropical dessert that adapts seasonally. Garnish with a sprig of mint during spring/summer. Try a dash of spice or sprinkle of pomegranate seeds during fall/winter. Cognac & ginger syrup adds warmth.


2 cups fresh or frozen mango chunks

¼ cup cognac

¼ cup Ginger Keep It Simple Syrup

1½ cups ricotta cheese

¼ cup heavy cream

½ cup confectioners sugar

¼ teaspoon ground cinnamon

2-3 dashes grated nutmeg


1Mix cognac and Ginger KISS in a medium size bowl.

2Add mango chunks and stir to coat.

3Let fruit marinate in spiked syrup for a couple of hours or overnight.

4In a small bowl, whisk the remaining ingredients together until smooth.

5Refrigerate for at least an hour to set.

6Spoon ¼ of the ricotta mixture into each of 4 parfait glasses.

7Top with each serving with mangoes and syrup.

The longer the fruit soaks up the cognac and ginger syrup, the softer and more infused it will become. If using frozen mangos, allow them to soak until they completely defrost. Get creative with the presentation! A few garnish suggestions: with a sprig of fresh mint, a dash of cinnamon or freshly grated nutmeg, or pomegranate arils (we love the POM POMs Wonderful brand).


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