Creamy Mango, Pineapple and Banana Parfaits
Serves
4-6
servingsPreparation
20
minutesCooking
30
minutesIngredients
2 2 mangoes
1/2 1/2 pineapple
1 1 -2 bananas
1 cup 1 Greek-style yoghurt
3/4 cup 3/4 thickened cream
1 1 -2tbsp maple syrup, to taste
Fresh mint sprigs, to serve- Oat Crumble
1/4 cup 1/4 maple syrup
1 tbsp 1 caster sugar
1 1 egg white
1 tsp 1 extra virgin olive oil
2/3 cup 2/3 cup rolled oats
2/3 cup 2/3 cup flaked or chopped
almonds1/2 cup 1/2 flaked coconut
Method
- Make oat crumble first. Preheat oven to 160°C fan-forced. Line a medium roasting pan with baking paper.
- Place maple syrup, sugar, egg white and olive oil in a medium bowl and whisk with a fork until well combined. Stir in oats, almonds and coconut.
- Spread oat mixture over lined pan and bake for 20 minutes. Remove pan from oven and stir crumble mixture. Return to oven and bake a further 8-10 minutes or until golden and starting to crisp. Cool in pan or on a large plate (crumble will become crisper as it cools).
- Peel mangoes and pineapple and chop into bite-size pieces. Peel and slice banana.
- Place yoghurt, cream and maple syrup in a medium bowl and beat with electric beater until softly whipped.
- Assemble in jars, mason jars, tall glasses or dishes, layering creamy yoghurt, crumble, banana, pineapple, mango and another layer of creamy yoghurt.
- Decorate with fresh mint, cut mango and a nutty mix to serve.
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