Fig Mango Papaya Parfait


fig mango parfaitParfait Recipe by: Chef Ralph Giles of Vineyard Food Co. and Catering by Soup to Nuts

  • 2 mangos, seeded, cut in 1/4 inch dice
  • 2 papayas, seeded, cut in 1/4 inch dice
  • zest of one lemon
  • 2 Tbsp. clear honey, divided
  • 1 cinnamon stick, halved
  • 1 Tbsp. light muscovado (brown) sugar
  • 4 tablespoons port, Marsala, or other sweet wine
  • 6 fresh figs
  • 1 c. raisins
  • 1 c. assorted berries (blackberries, raspberries or strawberries)
  • 1 c. macadamia nuts
  • Black Cabernet Sorbet (Haagen Daz or Ciao Bella)


  1. If using dried figs, soak them with the raisins in sweet wine.
  2. Add half the cinnamon stick to the infusion.
  3. In a small, heavy pan, put the lemon zest, one tablespoon honey, the other half stick of cinnamon, sugar and sweet wine.
  4. Heat gently until the sugar has dissolved, making syrup.
  5. Place the diced mango and papaya in a heatproof bowl and pour the cooked syrup over them. Cool, then chill.
  6. Add the fig-and-raisin mixture if using dried figs; if using fresh, slice the fruit and add to the mango-papaya syrup mixture.
  7. Toss ingredients gently, and let stand 10 minutes.
  8. Remove cinnamon stick.
  9. While the mixture stands, heat the mac nuts in a saute pan, shaking gently until toasted.
  10. Drizzle the nuts with honey and continue to roast until the honey sets.


  1. Arrange half the fig, mango and papaya mixture in the bottom of six parfait glasses, and top with a few berries.
  2. Add a scoop of sorbet to each glass.
  3. Top with another layer of fruit and berries, then pile more sorbet on top.
  4. Pour a bit of syrup over each parfait, then top with a sprinkle of honey-roasted macadamia nuts.



This refreshing variation uses 6 clementine oranges in place of the mango, papaya and lemon zest; all other ingredients are the same.


  1. Prepare the syrup as above, substituting the finely grated rind of two clementine oranges for the lemon zest.
  2. Peel all the oranges and slice thinly. Put the slices in a heatproof bowl and pour the cooked syrup over them. Cool, then chill. Continue preparation as above.


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