I have a new favourite breakfast.
I whipped these up after seeing something similar in a tattered and well-worn copy of Everyday Food magazine. The date on the front of the petite monthly tells me I've been storing this particular issue since the spring of 2006, yet somehow it took me six years to try the idea. This isn't a bad thing, though. It proves to Rob that I do in fact need shelving to hold my massive Martha magazine collection (we won't talk about how many issues of Living reside with me), because it might take me a very long time before I actually get to make everything tucked within the pages.
Besides, I sent one of these off with him this morning, and if he liked it as much as I did, he just might condone the many periodicals that take up some of our precious real estate.
So, not only are these tasty little things perfect to keep tucked within the fridge for breakfast or a mid-day snack, I'm also thinking they would be so fun for spring entertaining. Like an Easter brunch specifically, for the colours of the parfait mimic those of an egg, and filling a large colourful basket with these would be utterly charming, don't you think?
Almond Mango Parfaits
Makes 4 - 125ml servings
- 1 cup plain Greek Yogurt
- 1 teaspoon almond extract
- Mango Puree (see recipe below)
- 1/2 cup chopped Almonds
Combine the yogurt and almond extract in a small bowl.
Layer the yogurt mixture and mango puree until you fill the vessel.
Top each serving with 1 tablespoon chopped almonds.
Seal and refrigerate until ready to serve.
- 2 mangoes
- 3 tablespoons granulated sugar or honey
- 3 tablespoons cold water
Peel the mangoes and separate the flesh from the pit.
Place the mango flesh in a blender or food processor. and add the sugar and water.
Puree until smooth.