Mango Caramel Corn Parfait with Mango Labneh Parfait and Dragon Fruit Glaze

1. To assemble each parfait, layer from the bottom up: 1 oz Mango Compote, 2 oz Mango Labneh, ½ oz Dragon Fruit Glaze and ½ oz. Mango Caramel Popcorn

MANGO CARAMEL POPCORN:

1. Puree mango in blender; strain if necessary to remove any fibers. In a large stockpot add mango puree, sugar, brown sugar, butter and corn syrup. Allow mixture to come to a boil slowly. As soon as it boils, cook and stir constantly for approximately 10 minutes to thicken mixture slightly.
2. Stir in baking soda and salt in a vigorous stirring motion. Mixture will foam slightly in reaction. Keep stirring to smooth out caramel.  Take off heat and cool mango caramel until warm enough to handle.
3. Add popcorn to a stainless steel bowl and working in batches, coat the popcorn with the mango caramel. Use gloved hands or paddle to gently coat the popcorn. Popcorn will lose some volume here.
4. Lay popcorn out in an even layer on full sheet pans. Bake caramel onto the popcorn until it becomes crispy again, about 45 minutes at 325°F. Turn pans halfway through baking.
5. Store uncovered to minimize softening. Mango Caramel Popcorn can be made one day ahead.

MANGO COMPOTE:

1. Place mango in blender and pulse to make chunky puree. Add mango puree, sugar, and water to a large heavy pot and let mixture come to a boil. Once it is boiling, stir and cook for 10 minutes until sugar has caramelized and mixture has thickened.
2. Remove from heat and stir in salt, butter, and vanilla bean extract. Let cool completely. Keep chilled until ready to assemble parfaits.

DRAGON FRUIT GLAZE:

1. Combine dragon fruit, sugar and lime in a pot and cook over medium heat until mixture thickens just enough to coat a spoon. Cool completely before using.

MANGO LABNEH:

1. Gently fold diced fresh mango into labneh. Hold, refrigerated up to one day.Recipe courtesy of Chef Dave Woolley