Recipes+
Ingredients
Method
1.Peel, then chop the flesh of 1 mango. Process in a food processor until smooth. Add sugar; process until combined. Transfer mango puree to a medium jug. Cover with plastic food wrap; refrigerate until required.
2.Peel remaining mango; thinly slice.
3.To assemble, pour half the mango puree into base of 4 x 1-cup serving glasses. Top each with a scoop of frozen mango yoghurt. Top with crushed breakfast biscuits and mango strips. Spoon remaining mango puree and passionfruit pulp over. Cover with plastic food wrap. Freeze for 4 hours or until firm. Stand at room temperature for 3 minutes to soften slightly before serving.
You can substitute 6 drained, canned mango cheeks instead of fresh mango. Instead of freezing, serve parfaits as soon as they’re ready, to save time.
Note
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