Mango Parfaits – a delicious recipe with Mangoes, Cookie, containers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse 4 parfait glasses (8 to 12 ounce size) in cool water and place in the freezer to chill. Peel and dice the mangoes into small cubes and place in a small bowl. (Note: Selecting ripened mangoes is a lot like selecting ripened peaches: bright red and yellow skin color, slightly soft but still firm to the touch, and fragrant.)
2
Lightly crush the almond-flavored cookies. You will need about 1 1/2 cups of cookie crumbs. (I get mine from a local bakery or you can make your own. If you can't find them, shortbread cookies will work too.)
3
Remove the parfait glasses from freezer and the fill the bottom of each parfait glass with a heaping tablespoon of cookie crumbs, followed by a heaping tablespoon of mango and then two tablespoons of the yogurt. Top with another tablespoon of cookie crumbs then lightly press down to compact the mixture.
4
Continue layering (as above) until the glasses are filled. The final layer should be yogurt. Decorate or finish the parfait with cookie crumbs.
5
Place the parfaits in the refrigerator and let the ingredients blend together for about an hour.
6
Serve chilled. Mangoes make a great dessert fruit and you and your guests will enjoy the tropical twist.
219
kcal
Calories
15
g
Fat
17
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 whole Mangoes, 1-1/2 cup Almond-flavored Cookie Crumbs, 3 containers Peach Or Apricot Flavored Yogurt, 6-8 Ounce Size Cups.
Yes, Mango Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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