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Mango Labneh Parfaits with Dragon Fruit Glaze and Mango Caramel Corn

Serves16
IngredientsMango
Menu PartDessert
Mango Labneh Parfaits

Chef Dave Woolley

CD Culinary Approach

Lakewood, Colo.

Labneh is a soft Middle Eastern cheese that is made from strained yogurt. Its tangy flavor and firm texture pair well with sweet, juicy fruits like mango. These parfaits have several components, but the layers combine to offer multiple textural and flavor experiences. Purchased caramel popcorn can save a step if there’s no time to prepare the mango caramel popcorn.  

Ingredients

Mango caramel popcorn

8 oz. fully ripe mango, peeled and sliced

¼ cup granulated white sugar

1 tbsp. light brown sugar

1 oz. unsalted butter

2 tsp. light corn syrup

¼ tsp. baking soda

¼ tsp. kosher salt

1½ qt. popped white popcorn, freshly popped and thoroughly cooled

Mango compote

14 oz. peeled fully ripe mango, sliced

2 tbsp. turbinado sugar

1-2 tsp. water

½ tsp. kosher salt

2 tbsp unsalted butter

¼ tsp. Madagascar vanilla bean extract

Dragon fruit glaze

1½ cups dragon fruit puree

3 tbsp. granulated sugar

1 tbsp. lime juice

Mango labneh

3 cups labneh

1 cup small diced fresh mango

Steps

  1. For popcorn, preheat oven to 325 F.Process sliced mango in blender to make a puree. Strain if necessary to remove any fibers.
  2. In a large stockpot over medium heat, combine mango puree, sugar, brown sugar, butter and corn syrup. Slowly bring mixture to a boil. As soon as it boils, cook and stir constantly for approximately 10 minutes to thicken mixture slightly.
  3. Vigorously stir in baking soda and salt; mixture will foam slightly. Keep stirring to smooth out caramel. Remove from heat and cool mango caramel until warm enough to handle.
  4. Add popcorn to a large stainless steel bowl and working in batches, coat popcorn with mango caramel, using gloved hands or paddle to gently coat popcorn. Lay popcorn out in an even layer on full sheet pans. In preheated oven, bake caramel onto popcorn until it becomes crispy again, about 45 minutes; turn pans halfway through baking. Store uncovered to minimize softening.
  5. For mango compote, place mango slices in blender or food processor; pulse to form a chunky puree. Transfer puree to large, heavy saucepan; add sugar and water. Over medium heat, bring to a boil. Cook, stirring constantly, until sugar has caramelized and mixture thickens.
  6. Remove from heat and stir in salt, butter and vanilla extract. Let cool completely, then refrigerate until well chilled.
  7. For dragon fruit glaze, in medium saucepan, combine dragon fruit puree and sugar; warm over low heat to dissolve sugar. Remove from heat and stir in lime juice. Cool completely before using.
  8. For mango labneh, gently gold diced mango into labneh. Refrigerate until well chilled.
  9. For each parfait, in 6-ounce glass, layer 1 ounce mango compote, 2 ounces mango labneh and ½ ounce dragon fruit glaze. Garnish with mango caramel popcorn.

Photo courtesy of National Mango Board

 

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