Mango Yogurt Parfaits with Honey Granola

Mango Yogurt Parfaits with Honey Granola
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Juicy mango meets creamy Greek yogurt and crunchy homemade honey granola in these naturally sweet parfaits. Perfect as a nourishing start to the day or a light dessert, they highlight clean ingredients, vibrant flavors, and beautiful textures.

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Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Honey Granola
 2 cups rolled oats (gluten-free if needed)
 ½ cup chopped almonds or pecans
 ¼ cup unsweetened shredded coconut (optional)
 ¼ cup honey or maple syrup
 3 tbsp coconut oil or butter, melted
 1 tsp vanilla extract
 ½ tsp cinnamon
 ¼ tsp salt
For the Mango Layer
 2 ripe mangoes, peeled and diced (or use 1½ cups frozen mango, thawed)
 Juice of ½ lime (optional, for brightness)
 2 tsp honey (optional, depending on mango sweetness)
For the Yogurt Layer
 2 cups plain Greek yogurt (or coconut yogurt for dairy-free)
 2 tbsp honey or maple syrup (to taste)
 1 tsp vanilla extract
Make the Granola
1

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

  2. In a large bowl, mix oats, nuts, coconut, cinnamon, and salt.

  3. In a small saucepan, warm honey, coconut oil, and vanilla until combined. Pour over oat mixture and stir to coat.

  4. Spread mixture evenly on the baking sheet. Bake for 25–30 minutes, stirring halfway, until golden brown.

  5. Cool completely—it crisps as it cools. Store in an airtight container for up to 1 week.

Prepare the Mango Layer
2

  1. In a blender or food processor, purée the mango, lime juice, and optional honey until smooth.

  2. Taste and adjust sweetness if needed. Set aside or chill.

Sweeten the Yogurt
3

  1. In a bowl, stir together the yogurt, vanilla, and sweetener until smooth. Taste and adjust.

Assemble the Parfaits
4

Layer into glasses or jars in the following order:

 

  1. 2 tablespoons granola

  2. ¼ cup vanilla yogurt

  3. 2–3 tablespoons mango purée

  4. Repeat once or twice, ending with a sprinkle of granola and a mango slice or mint leaf for garnish.

Tips for Success
5

  • Use ripe mangoes (like Ataulfo or Kent) for best flavor and texture.

  • Don’t overfill with granola if serving later—it’s crunchiest when fresh.

  • These parfaits can be prepped a few hours ahead (store granola separately until ready to serve).

Variations
6

  • Swap mango for pineapple, berries, or stone fruit

  • Add a layer of chia pudding or coconut whipped cream

  • Use flavored yogurt or fold in a bit of lemon zest for brightness

Suggested Pairings
7

  • Serve with: A sprig of fresh mint or a few raspberries on top

  • Drink: Iced green tea, cold brew, or a mango lassi

  • Occasion: Brunch parties, meal prep breakfast, light summer dessert

Ingredients

For the Honey Granola
 2 cups rolled oats (gluten-free if needed)
 ½ cup chopped almonds or pecans
 ¼ cup unsweetened shredded coconut (optional)
 ¼ cup honey or maple syrup
 3 tbsp coconut oil or butter, melted
 1 tsp vanilla extract
 ½ tsp cinnamon
 ¼ tsp salt
For the Mango Layer
 2 ripe mangoes, peeled and diced (or use 1½ cups frozen mango, thawed)
 Juice of ½ lime (optional, for brightness)
 2 tsp honey (optional, depending on mango sweetness)
For the Yogurt Layer
 2 cups plain Greek yogurt (or coconut yogurt for dairy-free)
 2 tbsp honey or maple syrup (to taste)
 1 tsp vanilla extract
Mango Yogurt Parfaits with Honey Granola
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