Printable version here.
I was watching Nigella Lawson on television the other day. She was cooking (and feasting) as usual and making Granola that particular day. She then made a parfait with frozen raspberries (I think), topped it with the granola and served it up for breakfast.
I thought this was a great idea and decided to try this out using mangoes instead. It’s the mango season here in India and the perfect time to make this. I pureed freah mango and froze it for this recipe. By the way, pureeing fresh mango and freezing it is a nice way to extend the mango season right into the monsoon!
1 ½ cups mango puree, frozen
1 ½ cups fresh thick yogurt, chilled
2 small bananas
1 tsp vanilla
crunchy granola (as required for topping)
Put the bananas, mango puree, yogurt and vanilla in the blender and blend till smooth. Pour out into parfait glasses and top with granola.
Serve. This serves 4
Actually, I think this parfait is great served at anytime of the day and perfect for the summer. It’s also full of the goodness of fruit and calcium.
I made my granola based on the recipe at the Joy of Baking and made changes only because I used whatever I had in my kitchen. If you would like to make it my way, here’s my recipe.
Crunchy Home-made Granola
1 cup almonds (with skin, sliced into half or thirds)
1 cup shelled, roasted peanuts
1 cup melon seeds (magaz)
¼ cup chironji/ charoli ( small nuts also known as cudpah nuts/ cudpah almonds)
1 cup apple sauce (home-made)
½ cup honey
½ cup powdered jaggery/ brown sugar
2 tbsp sunflower oil
1 ½ tsp cinnamon
1 tsp salt
1 cup raisins
Mix the first 5 ingredients on the list in a large bowl. In another bowl mix the apple sauce sugar or jaggery, oil, honey, cinnamon and salt till blended. Pour this mixture into the bowl with the dry ingredients and mix till everything is well coated. The mixture will be crumbly and not too wet.
Loosely spread the mixture (in not too thick layers) onto two greased trays and bake at 170C for about 40 minutes. Stir the mixture a couple of times while baking to ensure uniform browning. Do watch the granola to see it doesn’t burn. Mix in the raisins as soon as you take the granola out of the oven. Allow to cool.
When taken out of the oven, the granola will be a bit soft, but will become crunchy on cooling. Store in airtight containers.
Arundathi at Escapades is hosting WBB #22, aptly titled May Mango Madness! This parfait is going over there.