Prep:  30 min, plus 12 hrs setting
Cook:  5
Serves:  8
Average: 4.5 (19 votes)
Recipe by: Copha
Inspired by the flavours of a mango Weis Bar but with the addition of a crunchy macadamia and coconut crackle mix on the base and top. Drift away on a tropical holiday with every bite.
Credit: Whisk Media Group

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Mango and Coconut Crackle Parfait
Mango Sorbet Layer
Vanilla Yoghurt Parfait
Crackle Mix
Mango Sorbet Layer
  1. Grease and line the base and two sides of a 21cm x 10cm x 7cm (base measurement) loaf tin with baking paper, leaving a 5cm overhang.
  2. Place sorbet into a large bowl. Stir to soften. Spoon into the base of tin. Smooth top. Freeze for 1-2 hours or until frozen solid.
Vanilla Yoghurt Parfait
  1. Beat cream and vanilla bean paste together with electric beaters to soft peaks. Add sweetened condensed milk, yoghurt, Copha, lime zest and juice. Beat on low speed until well combined.
  2. Spoon on top of mango sorbet layer and smooth the top. Freeze overnight.
Crackle Mix
  1. On the day of serving, combine the Copha, Rice Bubbles, coconut and icing sugar in a bowl. Mix well. Spoon 1 ½ cups of the crackle mixture onto the top of the frozen vanilla yoghurt layer. Flatten gently using the back of a spoon. Return to the freezer. Set aside remaining crackle mixture for serving.
  2. Move parfait from freezer to fridge one hour before serving. Invert onto a serving platter. Combine remaining crackle mixture with nuts and flaked coconut. Top parfait with the crackle nut mixture. Slice and serve.
Tips & Hints:
  • Mango sorbet is available in the freezer section of most large supermarkets. To soften, leave at room temperature for approx. one hour.
  • Finished parfait will melt if left in the fridge for longer than an hour. Return to the freezer if you are delayed in serving.
  • You can prepare and freeze the parfait, without crackle, up to 5 days ahead.
  • If crackle mixture is too hard to combine with nuts and coconut, place in the microwave for 10-20 seconds to soften.
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