Eating in: mango cassis parfait

A few weeks ago, I decided to make a special meal for my boyfriend, but was so preoccupied with the labour-intensive main course (blanquette de veau) that dessert slipped my mind. So I dashed out and picked up the ingredients for an easy, affordable and impressive dessert recipe that my father invented. The ingredients are so luxurious that my boyfriend had no idea it was an afterthought. The cassis is a nod to papa’s French roots.

Mango Cassis Parfait (serves four)

Ingredients

2 ripe mangos, peeled, pitted and sliced

4 tablespoons crème de cassis liqueur, preferably the authentic stuff from Dijon, France. L’Heritier-Guyot is a good brand.

1 carton good quality vanilla ice cream such as Häagen-Dazs

Method

Scoop ice cream into four martini glasses. Arrange mango slices on top and drizzle with crème de cassis. Layer if desired.

Note: There’s no need to run out and buy a huge bottle of crème de cassis if you don’t already have it in your liquor cabinet. When I made this dessert two weekends ago, I bought a mini bottle for $4.20 at the liquor store.

Also, Haagen-Dazs can be pricey so I try to get it when it’s on sale. Here in Montreal, a 500 ml carton starts at around $5.99 but I’ve seen it on sale for $3.99.

 What’s your cheap and easy go-to dessert?

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