It Takes Two To Mango Recipe

Prepare coconut-yogurt base

In a medium bowl, whisk together the coconut milk, Greek yogurt, honey (start with 2 tbs and adjust), vanilla extract, lime zest and lime juice until smooth and slightly fluffy. Taste and add the remaining honey if you prefer sweeter. Chill in refrigerator while you prepare other components, about 10 minutes.

Dice 2 of the peeled mangoes into 1/2-inch cubes for layering. Reserve in a small bowl and set aside.

Peel and chop the remaining mango (or one designated for puree) into chunks. Place the mango chunks in a blender or food processor with 1 tablespoon sugar and 1 teaspoon lime juice. Puree until very smooth, about 30–45 seconds. Taste and adjust sugar or lime if needed. Transfer to a bowl and chill for 5–10 minutes.

If you prefer a textured swirl, reserve 2 tablespoons of diced mango from the cubes and fold into the puree after blending.

Heat a medium skillet over medium heat. Add the butter or coconut oil and let it melt. Add shredded coconut and slivered almonds (if using) in an even layer.

Toast, stirring frequently, for 4–6 minutes until coconut turns golden brown and almonds are lightly toasted. Watch carefully — coconut can burn quickly. Stir in a pinch of salt and cinnamon if using. Remove from heat and transfer to a plate to cool completely; it will crisp as it cools.

Have four serving glasses or jars ready. Spoon about 2 tablespoons of the mango puree into the bottom of each glass and gently swirl to coat the sides if desired.

Add a layer (about 3 tablespoons) of the coconut-yogurt mixture on top of the puree, smoothing with the back of a spoon.

Scatter a tablespoon of diced mango cubes over the yogurt layer, then add another 2–3 tablespoons of coconut-yogurt mixture to create a middle layer.

Top with a final spoonful (1–2 tablespoons) of mango puree for a bright top swirl.

Sprinkle 2–3 tablespoons of the toasted coconut crunch on each parfait for texture.

Garnish each glass with a few fresh mint leaves, a slice of extra mango stuck on the rim, and a lime wedge on the side.

Serve immediately for the crunchiest texture. If preparing ahead, assemble up to the final crunch step, cover and refrigerate up to 4 hours; add toasted coconut and garnishes just before serving.