Mango Yogurt Parfait

This is a party dessert for 30 people. If you dont have that many ramekins, you can make it in one large dish, process will be the same.  

Ingredients:

1. Greek Yogurt 1kg / 2 pint / 1 litre. 
2. Sweet cond. milk 2 cans
3. Long life milk 1 L
4. Salt. 1 tsp. 
5. Mango pulp 1 can (850g) 
6. Sugar ½ c
7. Lemon juice 1 lemon
8. Cornflour 2 tbsp diluted in 2 tbsp water
9. Cream 600 ml
10. Icing Sugar ¼ cup
11. Crushed pistachio

You will need 30 ramekins (shhhh! I used 30 Ikea candle cups, they are not expensive)

Make yogurt:

• Turn oven on to 170c
• Mix ingredients 1+2+3+4 and pour in the ramekins, upto 2/3rd
• Put them in the oven for 20 minutes
• Bring them out and let cool

Make mango jelly:

• Mix ingredients 5+6+7, Heat the mango pulp mix in a saucepan on medium heat, 
• When it starts bubbling add the diluted cornflour, stir and cook for 1 minute.
• Turn the heat off & let it cool down.
• Spoon it over the cooled yogurt, shake the cup to spread the mango to cover the yogurt completely. 
• Put them in the fridge to set for few hours or overnight.

Make whipped cream:

• Mix Cream and Icing sugar and whip lightly (soft peak)
• Pour the cream over the mango layer, shake to cover the mango completely.
• Sprinkle some crushed pistachio over to garnish. 

Tip: Make it day before the party.