Tomato Mango Parfait

Peel the mango and dice the flesh.

Grate the green peel of the lime and squeeze the juice.

Whip the cream.

Dissolve half of the sugar in the gin with the lime juice and bring to a boil.

Add ¾ of the mango cubes, let simmer for 5 minutes over low heat, then blend smooth with the Polpa.

Whisk the egg yolks with the remaining sugar in a double boiler until frothy and fold them into the tomato mixture.

Afterwards, add the mascarpone and the whipped cream and gently fold in the remaining mango cubes and the lime zest.

Pour into a foil-lined cake pan and refrigerate, covered, for at least 5 hours.