Sweet and Sticky Mango Parfait
Serves 2 | with Desiccated Coconut, Granola and Apricot Jam
This parfait layers mango, granola and desiccated coconut for a breakfast which is as quick to make as it is delicious.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Mango
54 grams
Apricot Jam
120 grams
Granola
(Contains Haver, Korn, Cereals containing gluten May contain Nuts, Soya, Milk)
15 grams
Desiccated Coconut
300 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
3 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Peel the mango. Slice down either side of the stone to make 2 'cheeks'.
b) Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
a) In a small bowl, combine the mango pieces and apricot jam.
b) In a separate small bowl, combine the granola and three quarters of the desiccated coconut.
c) If you like your yoghurt a little sweeter, pop your yoghurt into a small bowl and add honey to taste (see pantry for recommended amount).
a) Divide half the yoghurt between 2 appropriately sized glasses.
b) Top with half the coconut granola, followed by half the sweet and sticky mango mixture.
c) Repeat with the remaining yoghurt, granola and mango mixture.
d) Sprinkle over the remaining coconut to finish.
Enjoy!
