Chocolate parfait and mango kulfi

With this recipe, you'll create a refreshing dessert, perfect for summer or after dinner. It combines a semi-frozen intense chocolate parfait - melting very pleasantly in the mouth - with mango kulfi, a traditional Indian mango ice cream. The crunchy streusel is very easy to make and adds the perfect crunch to this dessert.


Created by
  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium

Mango ice cream

Ingredients Preparation
  • 1000g
    mango puree
  • 1400g
    whole milk
  • 50g
    powdered milk

Heat to 45°C. Possibly add a pinch of Cubébé pepper.

  • 100g
    powdered glucose
  • 300g
    invert sugar
  • 350g
    fine sugar

Add and heat to 85°C.

  • 350g
  • 15g

Mix and allow to cool.

  • 750g
Beat and blend in.

Grind and make into a quenelle or ice ball with an ice cream scoop. Place on the parfait and finish with a slice of meringue.

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