- Step 1
In a blender, puree the chopped mangoes, lemon zest and juice, lime juice, and 1 tbsp of the lime zest until smooth. Strain the puree through a fine-mesh sieve. Sprinkle the gelatine over. Stand for 5 minutes to soften.
- Step 2
Meanwhile, in another medium bowl, whisk the egg yolks and 1/3 cup of caster sugar to blend. In a small heavy saucepan, heat the milk over medium-high heat just until hot but not boiling. Gradually whisk the milk into the yolk mixture, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard is thick (do not allow the custard to boil). Whisk the custard into the gelatine mixture, stirring until the gelatine dissolves. Strain the custard mixture through a fine sieve and into a large bowl.
- Step 3
Place the bowl of custard over another large bowl of ice water and stir the custard until cold but not set.
- Step 4
Using an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar in the mixer bowl until stiff but not dry. Meanwhile, in a small heavy saucepan, cook the remaining 1/2 cup caster sugar and water over medium heat, stirring until the sugar dissolves. Boil without stirring for about 2 minutes, or until a candy thermometer registers 116C. Beat the hot syrup into the egg whites in a slow steady stream and avoiding the whisk. Continue beating until the mixture is stiff and shiny. Whisk one third of the whites into the custard. Fold the remaining whites into the custard.
- Step 5
Using a whisk, beat the cream and icing sugar in a large bowl until stiff peaks form. Fold the whipped cream into custard mixture.
- Step 6
Toss the finely diced mango with the remaining 1 tsp lime zest and divide half of the diced mango among eight 300ml stemless wine glasses or dessert coups. Spoon the parfait mixture into the glasses, dividing equally. Cover with cling film and refrigerate for about 3 hours, or until set. Cover and refrigerate the remaining diced mango.
- Step 7
Divide the remaining diced mango over each and serve.
The parfaits can be made up to 2 days ahead, covered and refrigerated.