Pin It Normally you see this type of parfaits with a medley of berries, but it can be done with pretty much any type of fruits.
The mango I used was really ripe and sweet, just perfect for this kind of recipe. If the mangoes are not quite ripe, it might be better to wait a day or so to make the parfaits.
Coconut-Mango Parfait Recipe:
from the Martha Stewart website
2 cups plain yogurt
2 tablespoons pure maple syrup
1 ripe medium mango, peeled, pitted, and cut into 1/2-inch cubes
1 cup sweetened coconut, lightly toasted *
*To toast the coconut, place it on a baking tray and toast it in the oven at low temperature. Be careful so it doesn't burn. It starts toasting around the edges, so shake the pan every once in a while.
In a small bowl, combine the yogurt and maple syrup; set aside. Divide 3/4 cup mango cubes between 4 parfait glasses. Top each with 2 tablespoons of coconut. Place 1/2 cup yogurt in each glass. Divide the remaining 3/4 cup mango between glasses. Garnish each glass with 2 tablespoons coconut.
This is also my entry for this month's edition of Weekend Wokking, hosted by Precious Pea. The secret ingredient for September was coconut!