One can hardly resist the temptation of ripe, juicy mangoes in summers. One can make just so many things with it. In india, it is consumed in various forms during almost all stages of it’s ripening. Raw mangoes are usually made into pickles which can be enjoyed throughout the year and are divine match to paranthas, puris, pulav etc. Ripe mangoes are made into various sweets, desserts or is usually just eaten all by itself. One whole mango is a treat in itself.
While living in Ahmedabad, Gujarat, India i became a fan of mangoes myself. I usually become a little conscious about eating mangoes because it is so easy to fall in love with them and soon its an addiction, piling kilos on you before u realize you were tricked into its sweet temptation. But one should still enjoy it in moderation.
The weather is a little hotter in Montreal now and the scorching heat did remind me of the “mango days”. The indian-ness in me started looking for traces of this juicy fruit in the near by stores. After some search, i found the Mexican variety and i grabbed a few.
In Ahmedabad, there is a tradition of having “aamras (mango-pulp)” with the meals. Its a great way of providing refreshing, instant energy the natural way. With the same intentions, i pureed the mangoes and made a parfait instead. Combination of Yoghurt and Mangoes works really well and eliminates the need for extra sugar.
Mango Nutri Parfait
Real Easy, assembly job and great taste. The contrasting colors makes it a real divine-indulging choice. Can be eaten for breakfast, as a snack or for dessert.
- 1 cup Mango puree
- 2 cups thick yoghurt (You can also experiment the same with sour curd. You might have to add sugar in it)
- 50 gms creme biscuits/museli/oats (Depending on your personal choice, you can choose between a variety of crunchy add ons to provide a nutty and rich texture. I have used chocolate creme biscuits and muesli)
- 1/2 tsp vanilla extract (optional)
- 1 tsp honey
- 1/4 cup mango fruit chunks
- ]1/4 cup other fruit chunks ( to maintain the same colour tone, i suggest pineapple or peeled apples, pears, apricots etc)
- Whipped cream (optional)
- Take a transparent tall and slender glass or a wine glass (as shown). Tall and slender glasses will help in creating various layers making the dessert look very tempting.
- Starting with the mango puree, make approximately 1/2 inch alternating layers with mango puree, yoghurt and muesli/ biscuits/oats. Fill 3/4 of the glass. For a crunchy surprise, you can keep the lower most layer of biscuits/muesli.
- Decorate the top with Whipped cream (not shown here), drizzle some honey and add some fruit chunks. Serve Cold.
Note : – Depending on the thickness of the yoghurt and the mango puree, the dessert can be made in advance and kept in the freezer/fridge.