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Coconut and mango parfait pots
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125g jumbo porridge oats
2 tbsp desiccated coconut
2 tbsp maple syrup
½ lime, zest and juice
280g pack mango chunks
450g pot Benecol Greek Style Plain Yogurt
18g pack coconut chips
1. Preheat the oven to 170˚C, gas mark 3. In a bowl, mix the oats, desiccated coconut, maple syrup and a pinch of fine salt until combined, then spread out on a parchment-lined baking tray. Bake for 20 minutes, stirring halfway, until just golden. Set aside to cool.
2. Meanwhile, zest the lime and set aside on a damp piece of kitchen paper. In a small blender, whizz 100g mango with the lime juice until smooth. Put the yogurt in a bowl and swirl the mango purée through it. Chop the remaining mango into smaller chunks.
3. Divide the cooled oat mixture between 4 glasses or bowls. Arrange the chopped mango on top, then spoon over the yogurt. Sprinkle the coconut chips and lime zest on top, to serve.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.
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