Last Updated on 2 months by Neha Deshmukh

Mango Yogurt Granola Parfait Recipe – Easy Indian Dessert Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both delicious and doesn’t require hours in the kitchen. This Mango Yogurt Granola Parfait is exactly that – a vibrant, refreshing treat perfect for a quick sweet fix, or even a light breakfast! I first made this when I was craving something fruity and cool on a hot summer day, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This parfait is seriously a winner. It’s incredibly easy to put together – we’re talking about layering ingredients, not complex baking! The combination of creamy yogurt, sweet mango, and crunchy granola is just divine. Plus, it’s a beautiful dessert to serve, especially when you’re having guests over. It feels a little fancy, but takes almost no effort at all.

Ingredients

Here’s what you’ll need to whip up these delightful parfaits:

• 1 cup Mango Pulp
• 1 cup Unsweetened Yogurt
• 4 tablespoons Granola
• 0.5 cup Chopped Mangoes

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Mango Pulp: Choosing the Right Variety

For the mango pulp, Alphonso is the absolute gold standard – it’s incredibly fragrant and sweet. But honestly, any good quality, sweet mango will work beautifully. Kesar or Dasheri are also fantastic choices. You can use store-bought pulp (about 200ml), or blend fresh mangoes until smooth.

Yogurt: Traditional vs. Greek Yogurt Options

I usually use plain, unsweetened yogurt for this recipe. It provides a lovely tanginess that balances the sweetness of the mango. You can use traditional Indian dahi, or Greek yogurt for a thicker, creamier texture. If using Greek yogurt, you might want to add a tiny splash of milk to loosen it up a bit.

Granola: Homemade vs. Store-Bought & Healthy Choices

Granola adds that wonderful crunch! Feel free to use your favourite store-bought granola, but I love making my own. It’s surprisingly easy, and you can control the ingredients. Look for granolas with less added sugar. About 50-60 grams of granola is perfect.

Chopped Mangoes: Ripeness and Texture

For the chopped mangoes, you want a mango that’s ripe but still firm enough to hold its shape. A slightly underripe mango is better than one that’s mushy! I like to dice the mangoes into small, bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get layering! It’s so simple, you’ll be enjoying this in minutes.

1. Start with a serving glass. Layer about 1 tablespoon of granola at the bottom.
2. Spoon a generous spoonful of yogurt over the granola.
3. Next, add a spoonful of mango pulp on top of the yogurt.
4. Repeat these layers – granola, yogurt, mango pulp – until your glass is about 3/4 full.
5. Finish with a final garnish of extra granola and those beautiful chopped mango pieces.
6. Pop the parfaits in the fridge for at least 30 minutes before serving. This lets the flavours meld together and the granola gets a little softer (but not soggy!).

Expert Tips

A few little things that take this parfait from good to amazing:

• Chill your glasses: Putting your serving glasses in the freezer for 10-15 minutes before assembling the parfaits keeps everything extra cool and refreshing.
• Don’t overfill: Leave a little space at the top to prevent spills when you add the garnish.
• Layer with care: Try to distribute the granola evenly in each layer for a consistent crunch.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Yogurt Parfait

My friend Priya is vegan, and she loves this recipe with coconut yogurt instead of dairy yogurt. It adds a lovely tropical flavour!

Gluten-Free Mango Yogurt Parfait

Simply use a gluten-free granola. There are tons of great options available now.

Spice Level Variation (Cardamom Infusion)

A tiny pinch of cardamom powder in the yogurt adds a beautiful aromatic flavour. My grandmother always added a hint of cardamom to her mango desserts!

Festival Adaptations (Makar Sankranti/Summer Celebrations)

During Makar Sankranti, you could add a sprinkle of sesame seeds and chopped nuts for an extra festive touch. It’s perfect for celebrating the harvest season.

Serving Suggestions

These parfaits are fantastic on their own, but you can also serve them with:

• A drizzle of honey or maple syrup (if you prefer a sweeter treat).
• A sprinkle of chopped pistachios or almonds.
• A side of fresh fruit.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in the fridge for up to 24 hours. However, the granola will lose some of its crunch over time. It’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

What type of mango pulp is best for this parfait?

Alphonso mango pulp is the best, but Kesar or Dasheri work wonderfully too. Any sweet, fragrant mango will do!

Can I make this parfait ahead of time? If so, for how long?

You can assemble the parfaits up to a few hours in advance, but the granola will get softer the longer they sit. I recommend making them about 30 minutes before serving for the best texture.

Is it possible to use other fruits besides mango?

Absolutely! Berries, peaches, or even bananas would be delicious in this parfait.

What’s the best way to prevent the granola from getting soggy?

Layer the granola right before serving, and don’t let the parfaits sit for too long in the fridge.

Can I add a touch of sweetness if the mangoes aren’t very ripe?

Yes, definitely! A drizzle of honey, maple syrup, or a sprinkle of sugar will do the trick.