I’ve created a light and colorful breakfast parfait that layers pureed ripe mango, creamy yogurt, toasted oats and mixed nuts. It’s a simple yet satisfying treat whenever I’m looking for a healthy and bright start to the day. Mango Yogurt Parfait

Why You’ll Love This Recipe

I love how this parfait delivers different textures and flavours in one glass: the sweet-tropical mango, the tangy yogurt, and the crunchy toasted oats and nuts. It’s ready in just minutes, and it looks elegant without any fuss. Whether I need a quick breakfast or a lighter dessert, this hits the spot.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup instant oatmeal
2 large ripe mangoes, pureed
1 cup plain yogurt
2 tablespoons honey
¼ cup mixed nuts

Directions

I begin by heating a dry pan over medium heat, then add the oatmeal and mixed nuts and toast them until they turn lightly golden. I stir in just a little brown sugar to melt and coat the oats and nuts.
Next I take the yogurt in a bowl, add the honey (and optionally a little brown sugar if I like it sweeter), and stir until smooth.
Then I build the parfait: I spoon a layer of mango puree into the bottom of a glass, add a layer of the sweetened yogurt, then sprinkle a layer of the toasted oats and nuts. I repeat until the glass is full.
I chill the assembled parfait in the refrigerator until I’m ready to serve—usually about 10 minutes or more.
When it’s time, I serve it cold and enjoy it right away so the oats stay crunchy and the layers hold their shape.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

I can swap the instant oatmeal for granola or cornflakes if I want a different crunch.
I might add chopped mango pieces or even pineapple or papaya to give it more fruit variety.
For extra protein, I sometimes use Greek yogurt instead of plain yogurt.
To make it vegan: use plant-based yogurt and replace honey with maple syrup.
If I fancy a richer layer, I drizzle almond butter or peanut butter between layers.

Storage/Reheating

Since this is best served cold, reheating isn’t really applicable. I store any leftovers covered in the fridge and eat them within one day. Before serving I give the layers a gentle stir to slightly meld them, and then top with fresh mango pieces or more nuts for crunch.

FAQs

What kind of yogurt works best?

I find plain yogurt works nicely because it lets the mango shine. If I want a thicker texture and tang, I go for Greek yogurt. The key is that it’s chilled and smooth when I layer it.

Can I use frozen mango instead of fresh?

Yes—I often use frozen mango chunks. I thaw them a little, then puree just like with fresh mango, and the flavour remains excellent.

Are the oats raw or cooked?

In this recipe I toast the instant oats and nuts in a pan until lightly golden, rather than fully cooking them in milk or water. That gives a crunchy texture that works with the smooth yogurt and fruit.

How far ahead can I prepare this?

I assemble the parfait and chill it shortly before serving. If I prepare it too far ahead, the oats/nuts may lose their crunch. If I need to make it in advance, I’ll keep the toasted oats/nuts separate and add them just before serving.

Can I adjust the sweetness?

Absolutely. I taste the mango puree and yogurt mixture and adjust the honey (or brown sugar) to my liking. If the mangoes are especially sweet, I might skip extra sugar; if they’re less ripe, I’ll add a little more.

Conclusion

I enjoy how this Mango Yogurt Parfait comes together so easily but still feels special and vibrant. Whether I’m looking for a bright breakfast, a mid-day snack or a lighter dessert, it hits the mark. I hope you’ll enjoy making it and digging into those fresh mango layers as much as I do.