As we soar into summer, there’s nothing as refreshing as a creamy parfait to set a steadying start to the day. Its beauty lies in its elegant simplicity, built on layers of fruit, yogurt and crunchy granola.
This creative recipe from Foodhall Cookery Studio (FCS) puts a craveable spin on the breakfast classic, whilst making the most of the season’s freshest and finest fruit – mangoes. Whip it up for brunch, or as a deliciously-decadent dessert to cool your heels with!
Mango Cheesecake Parfait
- 115g Cream Cheese
- 50g Icing Sugar
- ½ tsp Vanilla
- 50 ml Whipped Cream
- As required, Fresh Mango
- As required, Crushed Digestive Biscuits or Granola (here’s an easy recipe if you’re making your own granola at home)
- Beat softened cream cheese with icing sugar until smooth and creamy. Add vanilla extract. Whisk together until soft and fluffy. Fold in whipped cream. Set aside.
- Use a food processor to puree some of the mangoes. Dice some mango flesh and mix it into the puree.
- Spoon some of the granola or crushed digestive biscuits into a bowl / desired container, followed by some of your cream cheese filling. Top with the mango salad and garnish as desired.
Foodhall Cookery Studio is conducting virtual cook-alongs via Zoom during the lockdown. Discover their line-up of upcoming classes, from egg-free pasta and Asian favourites to delicious baked treats, here.
I’d love to hear from you! Do let me know if you try this recipe – leave a comment below; and tag me in your delicious creations on Instagram @the_foodiediaries.
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