Mango & Raspberry Yogurt Parfait with Oaty Crumble
A quick, make-ahead dessert that layers thick Greek yogurt with sweet mango pulp, macerated raspberries, and a crunchy oaty crumble.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
This parfait is the perfect balance of creamy, fruity, and crunchy. It comes together in just 30 minutes, making it ideal for a last-minute dessert or a special breakfast treat.
You can layer everything in glasses or jars for a pretty presentation, and it will keep in the fridge for up to a day, so it's great for prepping ahead. If you have any leftover crumble, it's delicious sprinkled over yogurt or eaten by the handful.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F/350°F fan/gas 5. In a bowl, mix the oats, nuts, seeds, and fennel seeds. Add a pinch of salt, then drizzle with maple syrup and oil. Stir well, then spread on a lined baking sheet. Bake for 12-15 minutes until golden. Let cool completely, then break into chunky clusters. Store in an airtight container for up to two weeks.
- In a medium bowl, combine the raspberries with 2 tablespoons of the sugar, half the lime juice, and all the lime zest. Gently mash a few berries with a fork and set aside to macerate.
- In a large bowl, whisk together the yogurt, remaining 2 tablespoons of sugar, remaining lime juice, and half of the mango pulp until smooth.
- Spoon layers of the mango yogurt, raspberries, oaty crumble, and remaining mango pulp into dessert bowls, jars, or glasses. Finish with a layer of raspberries and a sprinkle of crumble. Chill for up to a day before serving.
💡 Tips
- For a quicker version, skip the crumble and use store-bought granola.
- If you can't find Alphonso mango pulp, use any ripe mango puree.
- The crumble can be made ahead and stored in an airtight container.
Inspired by a recipe from BBC Good Food