Mango Yogurt Parfait With Coconut Crunch

Quick Recipe Version (TL;DR)

• Yield: 4 parfaits
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Quick Ingredients

• 2 cups plain 2% Greek yogurt
• 1 tablespoon honey, plus 4 teaspoons for drizzling
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest
• 2 cups diced ripe mango, from about 2 large mangoes
• 1 tablespoon fresh lime juice
• 1 cup granola
• 1/2 cup unsweetened coconut flakes
• 1/8 teaspoon fine sea salt
• 1 tablespoon chopped fresh mint, optional

Do This

• 1. Heat the oven to 325°F and line a small baking sheet with parchment paper.
• 2. Spread coconut flakes on the baking sheet and toast for 5 minutes, stirring once after 3 minutes.
• 3. Stir yogurt with 1 tablespoon honey, vanilla, and lime zest until creamy.
• 4. Toss diced mango with lime juice and let it sit for 5 minutes.
• 5. Mix the toasted coconut with granola and a pinch of salt.
• 6. Layer yogurt, mango, and coconut crunch in 4 glasses, then repeat the layers.
• 7. Drizzle each parfait with 1 teaspoon honey and garnish with mint, if using.

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Why You’ll Love This Recipe

• Bright and tropical: Sweet mango, toasted coconut, and lime make every spoonful taste fresh and sunny.
• Ready in 20 minutes: The only cooking is a quick coconut toast for deeper flavor and better crunch.
• Balanced breakfast: Creamy Greek yogurt brings protein, while mango and granola add fruit, fiber, and texture.
• Easy to customize: Use your favorite granola, swap in coconut yogurt, or layer it in jars for grab-and-go mornings.

Grocery List

• Produce: 2 large ripe mangoes, 1 lime, fresh mint leaves optional
• Dairy: Plain 2% Greek yogurt
• Pantry: Honey, vanilla extract, granola, unsweetened coconut flakes, fine sea salt

Full Ingredients

For the Creamy Yogurt Layer

• 2 cups plain 2% Greek yogurt, cold
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest

For the Mango Layer

• 2 cups diced ripe mango, cut into 1/2-inch pieces, from about 2 large mangoes
• 1 tablespoon fresh lime juice

For the Coconut Crunch

• 1/2 cup unsweetened coconut flakes
• 1 cup granola, preferably oat-based with almonds or cashews
• 1/8 teaspoon fine sea salt

For Finishing

• 4 teaspoons honey, for drizzling, divided
• 1 tablespoon chopped fresh mint, optional
• 1 teaspoon extra lime zest, optional

Step-by-Step Instructions

Step 1: Toast the coconut

Preheat the oven to 325°F. Line a small rimmed baking sheet with parchment paper. Spread the 1/2 cup unsweetened coconut flakes in an even layer so the pieces toast evenly. Bake for 5 minutes total, stirring once after 3 minutes, until the coconut is lightly golden at the edges and smells nutty. Watch closely during the final minute because coconut can darken quickly.

Step 2: Cool and mix the coconut crunch

Remove the baking sheet from the oven and let the toasted coconut cool for 5 minutes. Once cool, transfer it to a bowl and stir in 1 cup granola and 1/8 teaspoon fine sea salt. The salt is small but important; it makes the honey, mango, and coconut taste brighter and more balanced.

Step 3: Make the creamy yogurt layer

In a medium bowl, stir together 2 cups plain 2% Greek yogurt, 1 tablespoon honey, 1 teaspoon vanilla extract, and 1 teaspoon finely grated lime zest. Mix until smooth and creamy. Taste and add an extra 1 teaspoon honey only if your yogurt is very tangy or your mangoes are not especially sweet.

Step 4: Prepare the mango

Peel and dice the mango into 1/2-inch pieces. You should have 2 cups diced mango. Place the mango in a bowl and toss it with 1 tablespoon fresh lime juice. Let it sit for 5 minutes while the coconut cools. This quick rest helps the mango release a little juice, creating a naturally glossy fruit layer.

Step 5: Build the first layers

Set out 4 clear glasses, jars, or small bowls that hold at least 8 ounces each. Spoon about 1/4 cup of the yogurt mixture into the bottom of each glass. Add about 1/4 cup of the lime-tossed mango, then sprinkle in 2 tablespoons of the coconut granola crunch. Try to keep the layers visible by spooning the ingredients gently around the inside edge of each glass.

Step 6: Repeat and finish the parfaits

Repeat the layers in each glass with another 1/4 cup yogurt, another 1/4 cup mango, and another 2 tablespoons coconut crunch. Drizzle each parfait with 1 teaspoon honey. If you like, finish with chopped fresh mint and a little extra lime zest. Serve immediately for the best crunch and freshest texture.

Pro Tips

• Use ripe mangoes: A ripe mango should give slightly when pressed and smell sweet near the stem end. If the mango is firm, let it ripen at room temperature for 1 to 2 days.
• Keep the crunch separate for make-ahead parfaits: Granola softens as it sits against yogurt and fruit, so add the coconut crunch just before serving if preparing ahead.
• Toast coconut gently: A light golden color gives the best flavor. Deep brown coconut can taste bitter, so remove it as soon as the edges begin to color.
• Choose thick yogurt: Greek yogurt gives the parfait structure and keeps the layers distinct. If using regular yogurt, strain it through a fine-mesh sieve lined with cheesecloth for 30 minutes.
• Balance sweetness at the end: Mango and granola vary in sweetness, so taste before adding extra honey.

Variations

• Coconut mango parfait: Replace the Greek yogurt with coconut yogurt for a dairy-free version. Use a thick, unsweetened coconut yogurt and add honey or maple syrup to taste.
• Protein boost: Stir 2 tablespoons vanilla protein powder or 2 tablespoons hemp hearts into the yogurt layer before assembling.
• Berry tropical twist: Replace 1 cup of the mango with 1 cup diced strawberries or raspberries for a sweet-tart fruit layer.

Storage & Make-Ahead

For the crispest parfaits, assemble and serve immediately. To make ahead, prepare the yogurt mixture, mango mixture, and coconut crunch separately. Store the yogurt and mango in airtight containers in the refrigerator for up to 2 days. Store the coconut crunch in an airtight container at room temperature for up to 5 days. Assemble the parfaits up to 2 hours before serving if needed, but add the final top layer of coconut crunch and honey drizzle right before eating. Fully assembled leftovers can be refrigerated for up to 24 hours, though the granola will soften.

Nutrition (per serving)

Calories: 373 kcal | Carbs: 45g | Protein: 19g | Fat: 14g | Saturated Fat: 9g | Fiber: 5g | Sugar: 29g | Sodium: 94mg | Cholesterol: 10mg