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Mangosteen Avocado Yogurt Parfait Recipe

When a close girlfriend (who happens to have a gorgeous blog about vintage treasures) asked me what a North Americanized girl can do to impress traditional Chinese in-laws, I was stumped.

After a brief pause, I replied, “offer to cut fruit after dinner”. My Asian dinner guests laughed, contemplated, and agreed

A shared plateful of fresh fruit is the essential way to end a meal in many Asian cultures. Alongside a pot of steeped tea, it is the cultural equivalent to the West’s coffee and pudding.

While my loyal readers know about my mango obsession by now, my truly utmost favourite fruit is called MANGOSTEEN.

Mangosteen is a tropical fruit that immediately triggers memories of my grandmother. After a long night of cooking up a storm for 30+, she quietly sat and peeled mangosteen for us. Once the tough, leathery shell is cracked or carefully sliced open, white petals of juicy, floral flesh emerge from its ruby red cover.

If you held a knife to my throat and forced me to describe its distinct, incomparable flavour, I would say it’s reminiscent of a delicate, tart lychee with the slightest tinge of pineapple and rose.

Mangosteens are difficult to come by in North America because they do not store or ship well. In the limited time they are available in Vancouver during the summer, they are quite pricey so imagine my surprise when I was presented with a bowlful of these precious jewels! My mind raced to create the perfect dessert to exhibit its glory.

… limited only to the contents of my fridge and pantry… and with only several minutes to whip it up on the whim.

So here it is, something that is:

sticky
tart
savory
creamy
velvety
fruity
coconutty
crunchy

and fantabulous altogether. That, my girl, is how you impress the in-laws.


Ingredients

Avocado Coconut Mousse

  • 1 ripe avocado
  • 1/2 can coconut milk
  • 2 tbs. sweetened condensed milk
  • 1 tsp. lime juice

Honeycomb Yogurt

  • 2″ x 2″ piece of honeycomb, cut into little bits. (Substitute with 1.5 tbs of honey if unavailable.)
  • 1 cup natural yogurt

Topping

  • Flesh of as many mangosteens you can obtain. (nom on the segments with the pit. Be careful not to add those to the dessert!)
  • Finely chopped almonds

Directions

Add all of the Avocado Coconut Mousse ingredients into a blender, blend until smooth, chill.

Mix the honeycomb with the yogurt, chill.

Layer the mousse and yogurt into sparkly glasses.

Top with mangosteen segments. Sprinkle with chopped almonds.

Serve to eagerly awaiting guests.

Serves 2


COMMENTS: 30
  1. September 16, 2009 by Marc @ NoRecipes

    Mmmm sounds divine. I wish I could get descent mangosteens here

  2. September 16, 2009 by Mel (admin)

    Thanks, Marc! A trip to Asia is in store, n’est-ce pas?

  3. September 16, 2009 by naomi

    LOL. Awesome. I’m secretly taking notes.

  4. September 16, 2009 by Miriam/The winter guest

    Wow, so original! At least ot European eyes… Lovely pics!

  5. September 16, 2009 by ValleyWriter

    I’d never heard of mangosteen, but it looks absolutely beautiful! Lovely recipe, too!

  6. September 16, 2009 by Ange

    Wow! The pics are amazing Mel. I could lick my screen. Yum Yum Yum.

  7. September 16, 2009 by lisaiscooking

    Sounds lovely! A really special dessert.

  8. September 16, 2009 by jenn

    Lovely. I love the presentation of it. I haven’t been able to find some mangosteens in my area. Hopefullly I will. I’m sure there some around here somewhere. Yum!!

  9. September 16, 2009 by ravenouscouple

    it’s our favorite fruit too…great creative use of it in a parfait

  10. September 16, 2009 by Jen @ MaplenCornbread

    Beautiful! So unique but it sounds lovely.

  11. September 16, 2009 by Jessica Lee Binder

    I am totally impressed by the contents of your fridge, how quick you came up with that dessert on the fly, and how beautiful it is. Dang!

  12. September 16, 2009 by Angie@Angie's Recipes

    Lovely dessert…love the avocado mousse and how you present the parfait…and gal, you have very clean kitchen.
    Angie’s Recipes

  13. September 17, 2009 by Debi (Table Talk)

    Mangosteen—I like everything about them (based on your description)…but since we can’t find them here, will try lychee as a substitute.
    Very inventive dessert!
    p.s.–I have those glasses- so versatile! I use them for drinks, soup, and dessert.

  14. September 17, 2009 by sizzlechef

    Lovely ! Delicious ! Thank you for sharing. Cheers !

  15. September 17, 2009 by Trisha

    Oh mangosteen! Avocado coconut mousse? That is just perfection!! I remember mum used to make avocado shake and now that Australia’s just coming out of winter and into warmer weather I think an avocado shake would be really really fantastic!

  16. September 17, 2009 by Jessica

    awesome presentation, I love all of those scrumptious photos. The dessert sounds like it is to die for, so yummy and creamy!

  17. September 17, 2009 by Mathilde's Cuisine

    Beautiful, well done!

  18. September 17, 2009 by Alta

    This looks absolutely gorgeous. Your presentation was great. Sounds wonderful, although I’ve never eaten a mangosteen. The closest I’ve ever come to one is Stash has a Mangosteen tea – my coworker drinks it – and I didn’t like the aroma. But the combo of flavors here sound much more delicate and alluring. Yum!

  19. September 18, 2009 by Hobosic

    Super post, Need to mark it on Digg
    Have a nice day
    Hobosic

  20. September 21, 2009 by Les Marque

    Hi Mel, I follow you on twitter and am amazed by the wide variety of food you do! Just curious, what’s your full time job?

    P.S Nice photos!

  21. September 23, 2009 by Mel (admin)

    Hi Les Marque, firstly, thank you for the kind compliment. I have a variety of jobs on the go. The most encompassing title would be “entrepreneur”. I’m primarily a business consultant. Thank you for the interest :) See you on twitter!

  22. September 25, 2009 by Les Marque

    Wow! May I add that you are quite lucky to have the chance to pursuit yours interests (which I presume is largely food!). Not many people have the luxury to do so, whilst having to survive in a world whereby living costs are going up by the minute. I wonder when’s my turn to have this chance.

    Hope to see more posts soon!

  23. September 25, 2009 by Mel (admin)

    Honey, it’s no luxury. It’s a LOT of hard work, long hours, side-jobs, day jobs, all of that to maintain what I have. There is a heavy cost and a lot of sacrifices to pursue my interests :) thanks for the support! please do continue to check back <3

  24. October 20, 2009 by Valerina

    Avacado Coconut Mousse…those are close to being 3 of the best words in the food world! This dessert sounds and looks spectacular! Very creative. :)

  25. November 29, 2009 by Graham

    Haven’t ever tried Mangosteen but Durian is something of a deity in my world. It’s the type of fruit that makes me think of tours to Brunei and Malaysia, and to try to find a place in South America where it might be grown locally so I could set up a farm. Mangosteen is on the list of must-try fruit.

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