I was watching Nigella Lawson on television the other day. She was cooking and feasting as she seems to do in most of the episodes and she was making Granola that particular day. She then made a parfait with some frozen raspberries (I think), topped it with the granola and served it up for breakfast.
I thought this was a great idea of a recipe with the contrast of creamy and crunchy and an extremely good way of starting the day with fruit and a calcium rich breakfast! Actually, I ‘d be happy eating it at any time of the day, and would definitely welcome it as a light summertime dessert.
I decided to use mangoes instead because mangoes are in season right now and I’m always ready to eat this fruit any which way. I also don’t get raspberries here.
It’s the mango season here in India and the perfect time to make this. I pureed fresh 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!
In case you’re wondering why this Mango Parfait sounds more like a thick smoothie with the yogurt in it, a Parfait is different things in different countries. Traditionally, it’s a French frozen dessert made with sugar syrup, egg, alcohol and cream, and the name comes from the French word for “perfect”!
In the UK, it’s a meat dish (really)!! In the US and Canada, they’re usually layered desserts similar to sundaes and involve ice-cream or cream. Yogurt Parfaits are however made with yogurt, granola and fresh fruit.
The recipe for the Home-made Crunchy Granola is adapted from the Joy of Cooking and I have personalized it using ingredients that I usually have in stock in my kitchen.