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Raspberry & mango yogurt parfait

Four raspberry & mango yogurt parfaits

Raspberry & mango yogurt parfait

Name: Raspberry & mango yogurt parfait
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g raspberries; 4 tbsp golden caster sugar; 1 lime zested and juiced; 500g thick Greek yogurt; 130g can alphonso mango pulp; 60g porridge oats; 100g mixed nuts roughly chopped; 50g mixed seeds; 1 tsp fennel seeds; 2 tbsp maple syrup; 2 tbsp vegetable oil

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.2 ratingsRate

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Need a quick, prep-ahead dessert? This raspberry and mango parfait is ideal. If you have any crumble mix leftover, you can eat it for breakfast the next day

High-fibre

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g raspberries
4 tbsp golden caster sugar
1 lime

zested and juiced
500g thick Greek yogurt
130g can alphonso mango pulp

For the oaty crumble

60g porridge oats
100g mixed nuts

roughly chopped
50g mixed seeds
1 tsp fennel seeds
2 tbsp maple syrup
2 tbsp vegetable oil

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Nutrition: Per serving

kcal658
fat41g
saturates12g
carbs53g
sugars39g
fibre6g

high
protein18g
salt0.23g

Method

step 1

Start by making the oaty crumble. Heat the oven to 190C/170C/gas 5. In a small bowl, mix the oats, nuts, seeds and fennel seeds. Add a pinch of salt, then drizzle over the maple syrup and vegetable oil. Mix well, then spread out on a lined baking sheet. Bake for 12-15 mins until golden, leave to cool on the sheet, then break it up into chunky clusters. Will keep for two weeks in an airtight container.
step 2

Put the raspberries in a medium bowl and sprinkle over 2 tbsp of the caster sugar, half the lime juice and all the zest. Gently mash a few with a fork and leave to macerate while you prepare the rest of the dessert.
step 3

Put the yogurt in a large bowl with the remaining 2 tbsp caster sugar, remaining lime juice and half the mango pulp. Whisk to combine.
step 4

Spoon the mango yogurt, raspberries, oaty crumble and mango pulp into dessert bowls, jam jars or glasses to create layers (they don’t have to be too precise). Finish with a layer of raspberries and a sprinkling of oats. Will keep chilled for up to a day.

Recipe from Good Food magazine, June 2025

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A star rating of 4 out of 5.2 ratings

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