Mango Parfait

Beat yolks with sugar until creamy. Stir in lemon zest, 6 tablespoons mango puree and vanilla.

Whip the cream until stiff and fold in carefully.

Pour the parfait mixture into small ramekins or a loaf pan and freeze for about 4-6 hours.

Remove from the freezer a few minutes before serving, invert the molds and serve with the remaining mango puree and chopped pistachios.

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