I've got something healthy and super simple to share today. As a little balance against that rich triple chocolate mousse I made recently, I'm offering another parfait - but one that's far lighter. This everyday parfait is perfectly good for you and makes a beautiful and very tasty breakfast, snack, or even dessert. It so simple - just pureed mango and Greek yogurt.
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Yes, it's totally like the yogurt cups you buy with the fruit at the bottom or in a separate compartment, but homemade, without all the added sugar. It's the best kind of DIY because it tastes better and is better for you, plus it doesn't require a lot of work. All you have to do is puree some mangoes until smooth and you can store it in the refrigerator for up to a week to enjoy with your yogurt as you like.
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I'm actually amazed I'm writing about yogurt like this because I didn't start eating it - really eating, not just baking or cooking with it - until just a few months ago. I didn't think I'd ever get into that extreme tang or tartness, and the whole idea of dousing it with sweetener seemed to defeat the whole eating-healthy purpose. I don't know what's happened to me but this chocolate "junkie" has turned into a bit of a health-food junkie as well in recently years so I gave yogurt another try and now I'm fairly hooked on Greek yogurt (and going broke buying those big tubs every week)! My standard way of eating it is without any sweetener but with crunchy toppings like nuts, sunflower seeds, and a little flaxseeds thrown in.
I love mangoes so when I came across this mango-yogurt parfait idea from Martha, I had to try it. Now that I've made it and been enjoying it thoroughly, I'm reluctant to eat my yogurt without some mango puree these days. It almost tastes too good to be natural and good for me but it truly is.
Let me make a little confession: I didn't have any ripe fresh mangoes on hand and impatient to give this a try, I simply used frozen mango chunks. Yes, I did! To be specific, I used Trader Joe's organic frozen mango chunks, which I heard and can now confirm is very good. I simply defrosted the mango overnight and gave it a blitz in my blender in the morning with a splash of water.
And would you believe I did not add any sugar to my mango puree! Seriously. Essentially, my parfait is a 2-ingredient one of pure mango and Greek yogurt. You may choose to add sugar but I encourage you to taste the puree before sweetening it. I realize it's a matter of preference and it all depends on how much sweetness you need/want to go along with your yogurt. It also depends on the mangoes. The frozen mango chunks were truly sweet enough on their own for me and I imagine it'd be even more so if I'd been using some fresh ripe Champagne mangoes (my favorite).
I'm sure you could try this with other fruits. I just love mangoes and with the frozen chunks working so well, I can make this year-round.
Now I know why those fruit yogurt cups are so popular. I hope you give this simple homemade version a try. It's really delicious, with minimal work. The healthy aspect is a huge bonus.
All you need to prep the mango puree is your blender or food processor. Place your mango pieces into the blender and add a splash or two of water to help it along. Taste and sweeten to your liking. Maybe you want it a little extra sweet to offset that tang from the plain yogurt. Or maybe like me, the puree is sweet enough as is and you don't need any sugar at all.
Store your mango puree in an airtight jar and keep it in the refrigerator for up to a week for your parfaits. It's simply delicious with the yogurt and I'm sure you can come up with other ways of using it, too.
How you want to layer your yogurt parfait is obviously up to you. Maybe you want a lot of yogurt and just a little puree, a similar amount of each, or a heaping amount of mango puree and a bit of yogurt. It doesn't have to be methodical. Make it nice and neat if you're serving it to guests (it's pretty enough for guests, I think) or just layer with abandon like I did above and dig on in! It's really good!
Recipe:
Mango-Yogurt Parfait
Adapted from Martha Stewart
Mango Puree:
1 cup mango chunks (from about 1 fresh mango or use frozen mango chunks, defrosted)
1 tablespoon water
Sugar or other sweetener, to taste and based on preference (you might use none or up to 2-3 tablespoons)
For each serving of parfait (these are suggested amounts; layer it on however you like):
1/4 cup mango puree
1/2 cup low-fat Greek yogurt
Optional toppings: nuts such as toasted almonds, seeds, granola, crumbled biscotti, toasted coconut, etc.
To make mango puree, place mango chunks and water into a blender (or food processor) and process until smooth. Taste and add sugar, if you'd like. Process again to combine the sugar, if using. Scrape puree into an airtight container and store in the refrigerator, up to 1 week.
To make parfait, layer 2 tablespoons of mango puree in a glass, top with 1/4 cup of Greek yogurt. Repeat with another layer. Sprinkle any topping of your choice on top and enjoy!
I love mangoes so when I came across this mango-yogurt parfait idea from Martha, I had to try it. Now that I've made it and been enjoying it thoroughly, I'm reluctant to eat my yogurt without some mango puree these days. It almost tastes too good to be natural and good for me but it truly is.
And would you believe I did not add any sugar to my mango puree! Seriously. Essentially, my parfait is a 2-ingredient one of pure mango and Greek yogurt. You may choose to add sugar but I encourage you to taste the puree before sweetening it. I realize it's a matter of preference and it all depends on how much sweetness you need/want to go along with your yogurt. It also depends on the mangoes. The frozen mango chunks were truly sweet enough on their own for me and I imagine it'd be even more so if I'd been using some fresh ripe Champagne mangoes (my favorite).
Now I know why those fruit yogurt cups are so popular. I hope you give this simple homemade version a try. It's really delicious, with minimal work. The healthy aspect is a huge bonus.
All you need to prep the mango puree is your blender or food processor. Place your mango pieces into the blender and add a splash or two of water to help it along. Taste and sweeten to your liking. Maybe you want it a little extra sweet to offset that tang from the plain yogurt. Or maybe like me, the puree is sweet enough as is and you don't need any sugar at all.
Recipe:
Mango-Yogurt Parfait
Adapted from Martha Stewart
Mango Puree:
1 cup mango chunks (from about 1 fresh mango or use frozen mango chunks, defrosted)
1 tablespoon water
Sugar or other sweetener, to taste and based on preference (you might use none or up to 2-3 tablespoons)
For each serving of parfait (these are suggested amounts; layer it on however you like):
1/4 cup mango puree
1/2 cup low-fat Greek yogurt
Optional toppings: nuts such as toasted almonds, seeds, granola, crumbled biscotti, toasted coconut, etc.
To make mango puree, place mango chunks and water into a blender (or food processor) and process until smooth. Taste and add sugar, if you'd like. Process again to combine the sugar, if using. Scrape puree into an airtight container and store in the refrigerator, up to 1 week.
To make parfait, layer 2 tablespoons of mango puree in a glass, top with 1/4 cup of Greek yogurt. Repeat with another layer. Sprinkle any topping of your choice on top and enjoy!
