- Mango & Raspberry Parfait.jpg (28.95 KiB) Viewed 471 times
Preparation Time: 10 minutes
Cooking time: None
Serves: 6 - 8
If served as eight portions, provides 142 cals, 7g fat (of which 3g saturates), 16g sugar and 0g salt per portion.
Ingredients
- 250g (7½oz) raspberries, divided
- 1 tbsp honey
- 450g (1lb) tinned alphonso mango puree
- 450g (1lb) Greek yogurt (5%)
- 1 tsp vanilla extract
Method
1. Blend 100g (3½oz) raspberries together, strain through a sieve, set aside, then mix in the honey.
2. Put the mango puree, yogurt and vanilla extract into a bowl and whisk together.
3. Scatter 150g (4oz) raspberries in the bottom of a 900g (2lb) loaf tin, lined with clingfilm. Pour the mango and yogurt into the tin and swirl through the pureed raspberries, smooth the top, cover and pop into a freezer until set.
4. To serve, temper the desert by removing it from the freezer until slightly softened. Serve upside down topped with extra fruit if desired.
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