2 mangoes, cut into 1/4" cubes
1 cup granulated sugar
1/2 cup water
Juice and zest of 1 lime
1 cup of 1/4" cubes of store-bought pound cake (about 1/2 a loaf)
1/4 cup light rum
White chocolate coconut mousse:
14 ounces Santander White Coconut Chocolate, chopped into 1/2" pieces
2 cups heavy cream, divided
1 carambola (star fruit), thinly sliced
1. Make compote: Combine sugar, water, lime juice and lime zest in saucepan. Cook over medium heat until sugar completely dissolves and mixture begins to caramelize. Pour syrup through a strainer onto cubed mango and allow to cool.
2. Soak Cake: Place cubes of pound cake in large bowl and pour rum over. Toss to coat.
3. Make mousse: Bring 1 cup heavy cream to a boil. Pour over chopped chocolate. Allow to sit for one minute. Whisk until chocolate is completely melted and mixture is fully emulsified. Allow to cool for five minutes or until tepid. Whip the remaining heavy cream to soft peaks and keep chilled until chocolate mixture has cooled down. Fold 1/3 of whipped cream into white chocolate mixture to lighten it. Gently fold in remaining whipped cream being careful not to over- fold. Cover with plastic wrap and refrigerate until firm enough to pipe or spoon into glasses.
4. Assemble parfaits: Arrange one layer of cake cubes on bottom of either champagne or wine glasses. Cover with a layer of cubed mango. Spoon or pipe a layer of mousse on top. Repeat to fill glasses with mousse layer on top. Garnish with slice of star fruit.