Mango Coconut Parfait

Let me tell you the story of how this simple, quick and absolutely delightful recipe for mango coconut parfait was born.

My family and I recently went for a short vacation and spent most part of it sabotaging our healthy diet routine. On our way back we made high claims and promises to get back on right track as fast as we could.

We stuck to those promises for full two days with a diet loaded with lentils, vegetables and fruits and then came the weekend with an urge for indulging the sweet tooth and comfort food. Now what to do?

Thank God for mangoes! I racked my brain to create a weekend breakfast that would be light, refreshing and healthy but satisfied the sweet tooth and desire for indulgence too. And this is how this mango coconut parfait recipe was born!

Naturally sweet mango chunks, toasted coconut, creamy muesli, cool yogurt and a drizzle of honey are combined in this recipe to brighten up any Sunday morning and that too without any cooking!

3 big mangoes
2 cups thick yogurt
1 cup muesli or quick cooking oats
3-4 cup water
4 tablespoons honey
1/2 teaspoon vanilla essence
1 cup coconut flakes

Soak muesli or quick cooking oats in water, leave overnight or heat in microwave for a minute. Stir in one tablespoon honey.

Mix 3 tablespoons honey and vanilla essence in yogurt.

Peel and cut mangoes into small cubes.

Lightly toast coconut flakes on a skillet till they are golden. Do not burn them or they’ll taste very unpleasant.

To assemble, add 2-3 tablespoons full of muesli in the bottom of glasses. Then a some yogurt on top of it. Add a layer of mangoes and then coconut flakes. Again some yogurt, then top with mangoes and coconut flakes.

Chill in the fridge or freezer, enjoy cold for a light summer breakfast or anytime snack.

Serves 4