Mango Coconut Yogurt Parfait

Montagu Salmon Fishcakes

Serve up some sweet summer bliss with this delightful dessert.  This decadent-looking Mango Coconut Yoghurt Parfait has no added sugar, only the natural sweetness of rehydrated mango, vanilla extract, and honey.


200g dried mango
1 tsp honey
1 tsp ground of grated fresh ginger
1 tsp vanilla paste / extract
3 tbsp fresh lemon juice
2 cups boiling water
1 cup coconut yoghurt
¼ cup granola


  1. Soak the dried mango in boiling water for 2 hours or cook on a stove top for 15min until soft.
  2. Drain the water but keep some aside for blending.
  3. Add the honey, ginger, vanilla, and lemon juice with the mango to a blender.
  4. Pulse until the mango is almost smooth but has some texture still.
  5. Layer a short glass with mango puree, coconut yoghurt, another layer of mango puree and granola, nuts, coconut or seeds.
  6. Serve cold.

Recipe developed, styled and photographed by: Linda from The Honest Grazer
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