Creamy Mango, Pineapple and Banana Parfaits

By Market Magazine
Photography: Shutterstock
Creamy Mango, Pineapple and Banana Parfaits

Creamy Mango, Pineapple and Banana Parfaits

5 from 2 votes








  • 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

  • 1/2 cup 1/2 flaked coconut


  • 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.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

For the morning after

If you want to make your parfaits the day before, try using savoiardi sponge finger biscuits and dipping them into a mixture of fruit juice and a little sweet sherry. Break them into pieces and layer in parfaits instead of crumble, finishing with a cream, then fruit layer. Cover and refrigerate for several hours, or overnight.

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