This tropical breakfast parfait is all about summer’s sweetest flavours. Juicy mangoes are blended and layered with creamy coconut yoghurt, a nutty oat base and toasted coconut, creating a refreshingly simple and nourishing start to your day. It’s a quick, healthy treat that feels indulgent yet gentle enough to kickstart a postholiday reset.
what you need
- 2 medium ripe mangoes, peeled and diced (one mango for purée, one for garnish)
- 1 cup unsweetened coconut yoghurt
- ½ cup rolled oats (or quinoa flakes for a GF option)
- ¼ cup raw pistachios or almonds
- 3–4 pitted dates
- ½ cup shredded coconut
- 1 tablespoon fresh lime juice
- Pinch of cinnamon and sea salt
- Optional: 1–2 tbsp chia seeds or flaxseed for extra fibre and omega3s
what to do
Make the nut base
- In a food processor, pulse the oats, nuts, dates, cinnamon and a pinch of salt until crumbly. The mixture should hold together when pressed.
- Divide the mixture between two serving glasses and press down gently to form the base.
Prepare the mango layer:
- Dice one mango and set aside for topping.
- Blend the other mango with the lime juice until smooth. For extra fibre, stir in 1 teaspoon of chia seeds and let it thicken for a few minutes.
Toast the coconut
- In a dry frying pan over medium heat, toast the coconut until lightly golden and fragrant. Stir continuously to prevent burning, then set aside to cool.
Assemble the parfait
- Spoon a layer of coconut yoghurt over the nut base.
- Add a layer of mango purée.
- Sprinkle half of the toasted coconut.
- Repeat with another layer of yoghurt.
- Top with the diced mango, remaining toasted coconut and a sprinkle of crushed pistachios. Add a few extra chia or flax seeds if you like.
