Hi there, fellow mango lover! If you are in search of a new favorite fruit parfait to enjoy during the warm, summer months, I have just the thing for you. Making a mango parfait is an easy and satisfying breakfast choice that offers a delightful and delicate tropical taste. You can easily prepare several servings of this mango parfait recipe for a light summer brunch, or a lovely MANGO-nificent morning.
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I recently learned how to make mango puree (more on that later in this post) and knew for sure it would be absolutely wonderful in a parfait or mango trifle. Parfaits make a great breakfast choice during the warmer months, since they are light and refreshing, while still serving up a decent amount of protein to keep you satisfied until lunch. I also love the idea of not having to warm the oven up for breakfast and a super quick clean-up.
If you’re serving brunch to a crowd, pair mango parfaits with savory mushroom and Gouda egg souffles, and of course, you can’t forget everyone’s favorite brunch beverage, classic mimosas!
MANGO PARFAIT INGREDIENTS
- Mango Puree: You can make your own mango puree (instructions below), or feel free to purchase a pre-made puree from your grocery store or online.
- Plain Yogurt: For this recipe, I used unsweetened Greek yogurt. I find the mango puree adds just the right amount of sweetness and balances out the tart flavors from the Greek yogurt nicely. With that sad, you can use what ever type of yogurt you please or may already have on hand.
- Toasted Coconut Flakes: Toasted coconut flakes adds a nice texture and nutty flavor to the yogurt parfait. Easily toast your own coconut flakes with the help of this post, or purchase toasted coconut flakes at your local grocery store.
See recipe card for quantities.
HOW TO MAKE A MANGO PARFAIT
Gather all the ingredients needed to make a mango parfait. If you are toasting your own coconut flakes, start with that. The next thing to do is to make a wonderful mango puree.
HOW TO MAKE A MANGO PURÉE
Making your own mango puree is quick and easy. June and July is the peak of mango season, as the mangos ripen during the hot summer months. Fresh mangos will deliver the best flavor and texture.
- Add two cups of diced mango and 2 tablespoons of water to a food processor. Blend for about 10 seconds. Add additional water if needed. Keep blending until a smooth consistency is formed.
HOW TO LAYER THE PARFAIT
- The yogurt layer can either be spooned in, placed in a plastic sandwich bag with the corner snipped, or placed in an icing piping device to transport the yogurt into the glasses.
- Place a layer of yogurt in the parfait glass. Then spoon in a layer of mango puree, followed by a sprinkle of toasted coconut flakes. Repeat until the parfait glass is filled.
- Aim to create an even amount of layers (3 layers of yogurt, mango and coconut or 6 layers of yogurt, mango and coconut x 2) to keep the ingredient flavors balanced.
HOW TO STORE PARFAITS
You can make these parfaits a day or two prior to serving, since they store wonderfully in the refrigerator. Simply make up the parfaits and cover the top of the glasses with plastic wrap. When ready to serve, remove the plastic wrap and enjoy. The mango parfaits will be nicely chilled and just as fresh when originally made.
Mango Parfait Recipe
Ingredients
Toasted Coconut Flakes
- ½ cup unsweetened shredded coconut
Mango Puree
- 2 cups diced mango
- 2 tablespoons water
Parfait
- 32 ounces plain yogurt
Instructions
Toast the coconut flakes
- Preheat the oven to 350 °F.
- Line a baking sheet with parchment paper.
- Add unsweetened shredded coconut over the parchment paper. Spread out to make an even layer.
- Bake for five minutes. Remove from the oven when the coconut flakes turn into a nice golden color.
- Allow to cool to room temperature. Store the toasted coconut flakes into an airtight container in the pantry and use as needed.
Make the mango puree
- Add two cups of diced mango and 2 tablespoons of water to a food processor. Blend for about 10 seconds. Add additional water if needed.
- Keep blending until a smooth consistency is formed.
Assemble the parfaits
- Choose clear glasses that will allow enough room for three or six parfait layers.
- Spoon or pipe a layer of yogurt layer into the glass. Then spoon a layer of mango compote over the yogurt. Add a sprinkle of toasted coconut flakes on top of the mango puree. Repeat the layers again if assembling the parfait in a tall glass.
- Serve and enjoy!
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