Mango Yogurt Parfaits Food

MANGO YOGURT PARFAIT RECIPE FOR ALL THE MANGOHOLICS!

Steps:

• Take 2 tall glasses of your choice.
• Keep the empty glasses in the freezer for 5 -7 minutes before you start to pour in the layers for the parfait.
• After 5 - 7 minutes when the empty glass is also little chilled, spoon in equal amount of mango puree into the glasses very neatly without spreading it over the edges.
• Now top each glass with 2 big spoons of yogurt.
• After this step I again topped my parfait with one spoonful of mango puree, I wanted more of mango puree for my parfait.
• At this step you can add mango cubes on you parfait.
• Refrigerate your parfait to set a little more.
• Final step is that you need to top each serving with a tablespoon of granola just before serving your parfait.
• Top with nuts of your choice & serve!

MANGO YOGURT PARFAITS

Steps:

• Puree 1 mango and spoon equal amounts into 6 clear plastic cups.
• Top each with 1/4 cup yogurt.
• Spoon cubed mango over the top, saving a few pieces for garnish.
• Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.)
• Top each serving with a tablespoon of granola just before serving.
• Serving Tips: Make ahead and keep refrigerated.

MANGO PARFAIT

Steps:

• In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.

MANGO MELBA PARFAITS

Steps:

• Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
• When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
• In a small bowl, sprinkle the gelatin over the water & set aside to soften.
• In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining mango puree & the lemon juice, before removing from the heat.
• Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
• Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
• Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
• Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
• Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.

MANGO & YOGHURT PARFAITS

Steps:

• Peel the mangoes and cut into large chunks.
• Place 1/2 cup in a blender with the orange juice and puree until smooth.
• Place a spoon of the chopped mango in the base of parfait glasses (or other glass of your choice).
• Top with a spoon of the puree, then a layer of yoghurt and a drizzle of passionfruit.
• Repeat layers until all ingredients are used up, finishing with puree.
• Top with chopped macadamia nuts and serve immediately.