Mango Parfait with Coconut Pastry Cream

makes about 6-8 servings
Coconut Pastry Cream
1 cup (218 g) coconut milk
2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar
3 egg yolks
2 Tablespoons (14 g) cornstarch
1 teaspoon vanilla
3/4 cup heavy cream

Fresh Mango Puree
3 ripe mangos - peeled and cut into cubes (about 600 g total) - reserved 200g and set aside for top layer
1/2 cup (100 g) sugar (plus more to taste)

1. To make the pastry cream, combine 3/4 cup (172g) of the coconut milk with 2 Tablespoons (30g) of sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
2. Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
3. Whisk the cornstarch and remaining 1/4 cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
4. Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla.
6. Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
7. When you are ready to use the pastry cream, whip the cream in a mixer to soft peaks, and then fold gently into the pastry cream to lighten.
8. To prepare the bottom mango layer, peel the mangos and slice away the flesh from the pit. Cut the flesh into small cubes – you will need about 400g total. Save the rest of the mangoes for top layter.
9. Puree 400 g of the mango cubes with 1/2 cup (or more to taste) of sugar until smooth in food processor.
10. Pour into individual serving glasses to make the first layer.
11. Top the mango layer with a layer of the coconut pastry cream.
12. Put the reserved 200g mango cubes equally on top layer of each serving glasses

Recipe adapted and modified from: http://dessertfirstgirl.com/2008/01/post-3.html