Mango and Coconut Crackle Parfait
Tropical mango and coconut parfait perfect for summer gatherings, easy to make ahead and freeze. Serves 6-8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Cooking tools:
- Hand mixer
- Microplane
- Citrus press
- Microwave
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Baking sheet
- Parchment paper
- Skillet
- Glass
- Airtight container
- Plastic wrap
- Chef's knife
- Cutting board
- Plate
Ingredients
- Ingredients
- Mango Sorbet Layer
- 500ml mango sorbet
- Vanilla Yoghurt Layer
- ½ cup (125ml) thickened cream
- 1 teaspoon vanilla bean paste
- ½ cup (125ml) sweetened condensed milk
- ¾ cup (185ml) Greek Yogurt
- 2 tablespoons melted Kremelta, cooled
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- Crackle Mix
- 100g Kremelta, melted
- 1 ½ cups (60g) Kellogg’s Rice Bubbles
- ¼ cup (40g) icing sugar mixture
- ¼ cup (20g) desiccated coconut
- ⅓ cup (50g) chopped roasted macadamia nuts
- ⅓ cup (15g) toasted flaked coconut
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