So simple, so easy, especially for someone like me, a savory cook at heart rather than a pastry chef. This little mango parfait also checks the box for that must‑have dessert after dinner with friends. I rarely make anything fussy or rule‑bound when it comes to sweets, so this recipe fits me perfectly. It’s light, it’s summery, and it delivers just enough sweetness to finish the evening without weighing anyone down.
Ingredients
- 2 cups frozen mango defrosted and cut into cubes, divided
- 4 tbsp sugar
- 2 cups prepared chilled whipped cream Redi-Whip is ideal
- 1 cup thick yogurt
- juice from 1 lime
- 3/4 cup desiccated coconut toasted and divided
- 4 small fresh mint leaves
Instructions
Gather all ingredients before starting the recipe.
- Defrost 2 cups frozen mango and cut into small chunks. Transfer the mango to a medium saucepan and add 4 tbsp sugar and the juice from 1 lime. Bring to a boil, then gently simmer until the mango breaks down and becomes very soft about 10 minutes. Remove from the heat and allow it to come to room temperature. Reserve 3-4 tablespoons of fresh mango for garnish.
- Spread 3/4 cup desiccated coconut into a dry pan and heat over medium high heat, constantly stirring, until the coconut is toasted, about 4-5 minutes. Set aside and reserve 2-3 tablespoons for garnish.
- Combine 2 cups prepared chilled whipped cream 1 cup thick yogurt and the toasted coconut in a medium sized mixing bowl.
Assembly
- Alternate layers of whipped cream mixture with mango mixture in pretty glass bowls or glasses. Start with the cream and end with the cream.
- Garnish each dessert glass with reserved mango and toasted coconut and add a sprig of fresh mint.
- Refrigerate for at least one hour and up to overnight.
