I’ve been back in Texas for the last week or so catching up with family and friends, and I just got back from the incredible Central Market grocery store in Fort Worth. Central Market was chockablock full of incredible produce, including tons of beautiful mangoes that are currently in season. I bought some mangoes to make Fish Tacos for my dad and brother tonight, and thought it would be appropriate to post this recipe for Mango Parfait–the perfect breakfast, snack, or dessert to showcase all of the succulent mangoes hitting the stores right now.
This Mango Parfait recipe serves six at 71 cents per serving, and was published in Clean Eating magazine, one of our favourite healthy cooking resources.
This recipe is really simple to make: get 2 cups of plain, nonfat Greek-style yogurt (THE best yogurt in my opinion because it is so thick and tangy) and mix in 2 tablespoons of honey or agave nectar to taste. Peel and cut up one large ripe mango, and place the cubed fruit in the bottom of six small tumbler-style glasses. Top each of the glasses with the yogurt-honey mixture and then sprinkle over 2 tablespoons of shredded unsweetened coconut that you have quickly toasted in a frying pan over a medium heat. The toasted coconut really ties everything together and adds a nice crunch to the smoothness of the yogurt and mango.
I’m making this one tomorrow. If I had more motivation to leave my house, I’d make it tonight.
If you like yogurt, you will like this treat. Carlo is not a big yogurt fan, so he wasn’t so hot for it. I thought it was a nice healthy treat. Hopefully V will like this!