Chocolate Mango Parfait
This layered parfait can be served for breakfast or dessert. Good additions include vanilla beans, pumpkin pie spice, and cinnamon. This recipe works with either fresh or frozen mangoes.
INGREDIENTS | SERVES 2
- ½ cup walnuts
- ¼ cup dates, chopped
- 1 tablespoon carob powder
- ¼ cup pine nuts
- ½ cup mango, peeled and chopped
- ½ cup blueberries
In a food processor, process the walnuts, dates, and carob powder together until well mixed and chunky. Set aside.
Using a blender or food processor, blend pine nuts and mango until smooth.
In a clear glass dessert bowl or wine glass, scoop a layer of the walnut-date mixture onto the bottom, then place a layer of blueberries on top and a layer of the mango-pine nut mixture on top. Continue placing layers until you reach the top.
Serve immediately, or place in the freezer for 20 minutes until it hardens up. You can also store the parfait covered in the refrigerator.
PER SERVING:
Calories: 421 | Fat: 31 g | Protein: 8 g | Sodium: 4 mg | Fiber: 7 g
Mangoes
The bright yellow color of the mango makes for a beautiful blended sauce or pudding. When blended with a creamy food such as an avocado or cashews, it makes a delicious icing for a cake.
